Dullhook
02-04-2006, 07:04 AM
This recipe has a really good and easy to make batter. After they're butterflied and deep fried, they won't stay on the platter very long! :food:
To butterfly shrimp, shell raw shrimp, leaving on the tails. With a sharp knife, cut lengthwise along the vein, but don't cut completely through. Remove vein. Wash shrimp and pat dry. Open in butterfly fashion, being careful not to break apart.
1 lb large uncooked shrimp
1 cup biscuit mix (like Bisquick)
2 eggs
1/2 cup cold water
1/2 teaspoon salt Oil or shortening for frying
In small bowl, combine biscuit mix, eggs, water and salt. Stir until smooth. Dip shrimp in batter. Fry 2 or three at a time in hot oil in mini-fryer about 2 or 3 minutes until golden brown. Serve hot.
Cocktail or tartar sauce are good for dipping, or just plain. Mini-fryers work well for any type of deep frying because they heat the oil to between 375 and 400 degrees F.
Otherwise it would probably be best to use a thermometer. :smile:
To butterfly shrimp, shell raw shrimp, leaving on the tails. With a sharp knife, cut lengthwise along the vein, but don't cut completely through. Remove vein. Wash shrimp and pat dry. Open in butterfly fashion, being careful not to break apart.
1 lb large uncooked shrimp
1 cup biscuit mix (like Bisquick)
2 eggs
1/2 cup cold water
1/2 teaspoon salt Oil or shortening for frying
In small bowl, combine biscuit mix, eggs, water and salt. Stir until smooth. Dip shrimp in batter. Fry 2 or three at a time in hot oil in mini-fryer about 2 or 3 minutes until golden brown. Serve hot.
Cocktail or tartar sauce are good for dipping, or just plain. Mini-fryers work well for any type of deep frying because they heat the oil to between 375 and 400 degrees F.
Otherwise it would probably be best to use a thermometer. :smile: