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Ever just think “Hey! How ’bout fried shrimp?” Battered instead of breaded, these are surprisingly light.
Heat oil in deep fryer or on the stove top to 350ºF.
Combine 1/2 cup of oil, egg, and milk and mix well. Add the dry ingredients and mix until smooth. Batter will be on the thick side. This is what you want. It will coat the shrimp better.
Add the shrimp to the batter and make sure they are all well coated. I used my hands for this step; it’s just easier. Carefully drop the shrimp one at a time into the hot oil. I would advise no more than 10-12 at a time, so working in batches is necessary. The shrimp should come to the surface of the oil fairly quickly. You only want to cook them for about 1 minute, just until they are golden brown.
Remove the shrimp from the oil with a slotted spoon and drain them on paper towels. Try to resist the urge to sample one for at least a few minutes. My mouth still hurts from that burn. Repeat until all the shrimp are cooked and you have a lovely golden pile of yumminess just waiting for some cocktail sauce. Enjoy!
Flavorful, spicy blackened salmon tacos topped with fresh avocado corn salsa and tangy cilantro ranch dressing made with Greek yogurt. A delicious way to enjoy salmon.
Shrimp (“camarones” in Spanish) are one of my favorite foods to cook. This easy to make relleno sauce complements the shrimp well and goes great with a Lowcountry favorite—rice! The ingredients are items found in most pantries so give this a whirl for a little “South of The Border” flavor.
A delicious Tex-Mex alternative to crab cakes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!