Recipe

Rons Deep Fried Shrimp Recipe

	Rottman / All my dishes 9 months, 2 weeks ago This recipe came to me by way of a friend. It is outstanding. The batter puffs up nice and deep and really complements the shrimp. I eat them in my own cocktail sauce, but they are delicious straight from the fryer. Enjoy. Prep:20m Cook:20m Servings:2	Rottman
	shrimp deepfry battered

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Fans

juels

brianna

taylorsue8

binky67

shibattou

lacrenshaw

broadzilla

Ingredients

1 lb jumbo Gulf shrimp, peeled and deveined

1 can evaporated milk

3 ea eggs, beaten

juice from 1/2 lemon

1 tsp baking soda

1 Tb Old Bay seasoning

self-rising flour

3/4 cup tomato catsup

2 Tb prepared horseradish sauce

Directions

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).

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Comments

lacrenshaw 9 months, 2 weeks ago said:
Oh, yeah! Thanks, rott and you got my five.
Lorraine

juels 9 months, 2 weeks ago said:
This recipe is making my mouth water! Sounds like a definite comfort food to me! Love the dipping sauce, too!

rottman 9 months, 2 weeks ago said:
It is a comfort food Juels. I come home some Friday nights spent, this dish turns my whole day around.

shibattou 9 months, 2 weeks ago said:
Nice recipe! Easy to make, tasty, and healthy. I think the Old Bay Seasoning is the key. Big 5.

lovebreezy 9 months, 2 weeks ago said:
What's not to like about SHRIMP? I'm saving this one.
I make the same sauce!

rottman 9 months, 2 weeks ago said:
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 :-)

taylorsue82 8 months, 4 weeks ago said:
Nice recipe, sounds so good.

brianna 6 months, 1 week ago said:
Just gotta try this one. Thanks & 5 forks

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