Fried Shrimp With Red Sauce Recipes

Steps:

• In a large bowl whisk together the eggs, buttermilk, flour, pepper and 1 teaspoon salt. Add the shrimp and let it chill out in the fridge for at most 30 minutes.
• Preheat the oven to 200 degrees F. Heat the oil to 350 degrees F in a deep-fryer or Dutch oven. Fit a sheet pan with a rack.
• In a wide shallow bowl or baking dish, whisk together the breadcrumbs, cornmeal, garlic, paprika, cayenne and remaining 1/2 teaspoon salt.
• Working in batches, use tongs to transfer the shrimp from the buttermilk mixture to the breading mixture. Make sure the shrimp is completely coated. Holding the shrimp by the tails, gently drop into the oil, one at a time. Fry in batches until golden brown, about 2 minutes per batch, allowing the oil to return to 350 degrees F between batches. Transfer the shrimp to the prepared sheet pan. Keep the shrimp warm in the oven.
• Serve with the AtomiCocktail Sauce and lemon wedges.
• Mix the ketchup, horseradish, pepper, lemon juice, Worcestershire sauce and fish sauce in a bowl. Chill for at least 1 hour before serving.

Steps:

• Pour the oil into a heavy-bottomed pot fitted with a deep-frying thermometer. Heat over medium-high heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
• In a medium mixing bowl, whisk together the rice flour and beer until a smooth batter is formed. Season with 1/2 teaspoon salt and pepper.
• Lightly salt the shrimp. Holding the tails, dip the shrimp into the batter to evenly coat on both sides.
• One by one, gently drop the battered shrimp into the hot oil. Fry, flipping once if necessary, until golden brown on both sides, 1 to 2 minutes. While frying the shrimp, be sure to monitor the temperature of the oil and maintain it at 375 degrees F. Transfer the fried shrimp to the cooling rack and sprinkle generously with salt.
• Serve the fried shrimp with Tartar Sauce for dipping.
• Mix the mayonnaise, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl. Refrigerate until serving.

Steps:

• Peel, devein, and butterfly shrimp, leaving tails intact.
• Sprinkle butterflied shrimp lightly with garlic powder.
• Cover and chill thoroughly.
• Process orange marmalade, lemon juice, orange juice, horseradish, and mustard in a blender or food processor until smooth, stopping to scrape down sides.
• Set sauce aside.
• Combine flour, baking powder, salt and paprika in a large bowl; stir well.
• Gradually add 1/2 cup oil, stirring until mixture leaves sides of bowl and forms a ball.
• Gradually add water, stirring until blended (batter will be very thick).
• Dip several shrimp into batter.
• Fry shrimp, a few at a time, in deep hot oil (360º) for 2 or 3 minutes or until golden.
• Remove shrimp with a slotted spoon and drain on paper towels.
• Place shrimp on a large baking sheet and keep warm in a 200º oven.
• Repeat procedure with remaining shrimp and batter.
• Serve shrimp with reserved sauce.

Steps:

• Peel shrimp. Make a shallow cut lengthwise down back of each shrimp wash out vein. Pat dry with paper towels. Mix egg, 1 tablespoon cornstarch and 1/2 teaspoon salt in medium bowl stir in shrimp. Cover and refrigerate 10 minutes.Mix flour, 1/2 cup water, 3 tablespoons cornstarch, 1 tablespoon vegetable oil, 1/2 teaspoon salt and the baking soda in medium bowl. Stir shrimp into batter until well coated. Mix sugar, 1 teaspoon cornstarch and the water.Heat vegetable oil (2 inches) in wok to 350°. Fry shrimp, a few at a time, 2 minutes or until light brown, turning occasionally drain on paper towels. Increase oil temperature to 375°. Fry shrimp all at one time 1 minute or until golden brown drain on paper towels. Keep shrimp warm in 300° oven.Cook and stir 2 tablespoons vegetable oil, the garlic and ketchup in 1-quart saucepan 1 minute or until hot. Add broth heat to boiling. Add cornstarch mixture and soy sauce cook and stir 10 seconds or until thickened. Pour sauce over shrimp sprinkle with green onion.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.