CRUNCHY FRIED SHRIMP
Nancy J. Patrykus
Each of us bring a snack for 4-6 people.
The monthly hostess makes a salad and supplies coffe, tea, or a cold drink, as we take turns in each members home.
Last month the snack was shrimp.
This is my recipe to take for our lunch.
I finally get to use my 1955 shrimp (or fish) platter!
Yes we also take copys of the recipe that we share with the gals.
- 1 lb
- jumbo raw shrimp, peerled and deveined, leaving the tails on.
- 1-1/2 c
- panko bread crumbs
- vegetable oil
- 3 large
- 1/3 c
- 3/4 tsp
- 1/2 tsp
- black pepper
Mix in flour,salt,and pepper.
Rince shrimp and pat dry with paper towel.
Dredge shrimp with flour mixture, shaking off excess.
Dip shrimp into beaten eggs .
Then coat both sides of shrimp into Panko, pressing Panko into shrimp.
Place in refrigerator..at least 1/2 hour to set the breading.
Pour enough oil into a large heavy pot to a depth of 2-3 inches,and heat oil to 350 temp.
Remove and drain on paper towels.
Arrange shrimp on a serving dish.
Serve with your favprite sauce...
or use Kikkoman Tonkatsu Sauce for dipping!
I just noticed this morning a shrimp dip on J.A.J.... "Bob's Shrimp Dip" ..
that sounds very interesting!
Along with 4 plus more on J.A.P...
You might like to try for something different.