DEEP-FRIED SHRIMP
Treat your family to these deep fried shrimps that are ready in 40 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
- In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
- Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.
Nutrition Facts : Calories 300, Carbohydrate 27 g, Cholesterol 215 mg, Fat 1, Fiber 0 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 2 g, TransFat 0 g
DEEP FRIED SHRIMP
Steps:
- In a medium size mixing bowl combine shrimp, salt and pepper; stir.
- Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.
Nutrition Facts : Calories 493 calories, Carbohydrate 24.8 g, Cholesterol 708.9 mg, Fat 15 g, Fiber 0.9 g, Protein 61.1 g, SaturatedFat 3.5 g, Sodium 1092.3 mg, Sugar 0.6 g
CRAB-STUFFED BACON-WRAPPED SHRIMP
This riff on a steakhouse classic--shrimp cocktail--is over-the-top decadent. Folding steak sauce into the crab stuffing and brushing it on at the end gives it zip, balancing the seafood's richness.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the top of the oven and preheat the broiler to high.
- Add the crab, breadcrumbs, mayonnaise, parsley, lemon zest and juice, garlic, 2 tablespoons of the steak sauce and 1/2 teaspoon salt to a large bowl and stir until well combined.
- Cut a deep slit down the ridged back of each shrimp and open it up like a book. Put the shrimp on a baking sheet and press the tails down firmly so they lay flat. Top evenly with the crab mixture, then lay a piece of bacon across the crab mixture on each shrimp, tucking the ends under the shrimp and making sure they do not overlap.
- Broil until the bacon starts to crisp, about 10 minutes. Remove from the oven, brush with the remaining 1 tablespoon steak sauce and continue to broil until the bacon is dark golden and slightly charred in a few spots, about 2 minutes more depending on your broiler. Serve with lemon wedges.
BACON-FAT-FRIED SHRIMP RECIPE - (1/5)
Provided by dmscott52
Number Of Ingredients 5
Steps:
- Cook bacon in a skillet until crisp, 8 minutes. Transfer bacon to a paper towel, leaving fat in the skillet. Add shallots, cook until starting to soften, about 3 minutes. Stir in red bell pepper,chopped, cool until tender-crisp,3 minutes Add the shrimp season with salt. Cook turning once, until just cooked through, 5 minutes. Pour 1/2 cup dry white wine into skillet, lower heat to a simmer. Crumble the bacon;stir into the skillet. Cook until just heated through. Serve the shrimp and vegetables over steamed brown rice.
DEEP-FRIED SHRIMP WITH BACON I
Number Of Ingredients 5
Steps:
- 1. Shell, devein and butterfly shrimp, leaving the tail segments intact. 2. Cut bacon strips in two and wrap each half around a shrimp. Sprinkle lightly with pepper. 3. Meanwhile heat oil. Add shrimp and deep-fry until golden. Drain on paper toweling. Serve hot, accompanied by lemon wedges. VARIATION: * Omit the pepper in step 2, and before deep-frying, coat the baconwrapped shrimp in the following batter: Blend 2 eggs, beaten, with 1/4 cup flour and 1/4 cup water-chestnut flour. Then blend in 1/4 cup mixed nutmeats, toasted and crushed to a powder, and 1/2 teaspoon salt. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
DEEP-FRIED SHRIMP WITH BACON II
Number Of Ingredients 7
Steps:
- 1. Shell, devein and butterfly shrimp, leaving the tail segments intact. 2. Cut bacon strips in 1-inch sections. Place one section on each shrimp then re-close shrimp, pressing its edges to seal in bacon. 3. Beat egg then stir in salt and soy sauce. Holding each shrimp by the tail, dip first in egg mixture, then in cornstarch to dredge lightly. 4. Transfer shrimp to a covered dish and refrigerate 30 minutes to 1 hour. 5. Meanwhile heat oil. Then add shrimp, and deep-fry until golden. Drain on paper toweling and serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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