Ingredients

How to make it

  • In a medium sized bowl, beat the eggs, then add the evaporated milk, baking soda, and Old Bay seasoning.
  • Peel and devein the shrimp, leaving the tails in place.
  • Put the batter and shrimp into a zip-lock bag and place in the refrigerator for 1 hour.
  • Mix the tomato catsup and horseradish sauce. Cover and place in refrigerator.
  • Remove shrimp, one at a time, and place in a bowl containing a cup of self-rizing flour. Transfer to a deep fat fryer and cook until golden brown. (the recipe calls for 350F, but I have to turn mine full up to handle this recipe)
  • Remove and drain on paper towels.
  • Serve with french fried potatoes and cocktail sauce (or regular catsup).

Reviews & Comments 8

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    " It was excellent "
    brianna ate it and said...
    Just gotta try this one. Thanks & 5 forks
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    " It was excellent "
    taylorsue82 ate it and said...
    Nice recipe, sounds so good.
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  • rottman 5 years ago
    Old Bay actually isn't the dominant flavoring Shibattou. Mostly, it's the puffy crust and the shrimp - and of course the cocktail sauce. I sometimes think I fix these as a vehicle for the sauce :-)

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  • lovebreezy 5 years ago
    What's not to like about SHRIMP? I'm saving this one.
    I make the same sauce!
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    " It was excellent "
    shibattou ate it and said...
    Nice recipe! Easy to make, tasty, and healthy. I think the Old Bay Seasoning is the key. Big 5.
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  • rottman 5 years ago
    It is a comfort food Juels. I come home some Friday nights spent, this dish turns my whole day around.

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    " It was excellent "
    juels ate it and said...
    This recipe is making my mouth water! Sounds like a definite comfort food to me! Love the dipping sauce, too!
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    " It was excellent "
    lacrenshaw ate it and said...
    Oh, yeah! Thanks, rott and you got my five.
    Lorraine
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