Batter-Fried Shrimp 2 eggs
1/2 cup milk
1 cup all-purpose flour, stirred before measuring
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vegetable oil
2 pounds fresh or frozen whole shrimp
Oil (for deep-fat frying)
Choice of sauces (following)
Beat together eggs and milk until frothy. Sift together flour, baking powder and
salt. Add to egg mixture; add oil and beat until mixture is smooth and well
blended. Set aside.
Remove shells from shrimp, leaving tails on. If shrimp are frozen, remove shells
under running cold water. Cut partway through lengthwise along outside curve.
Lift out vein; wash shrimp and flatten so they stay open. Drain well on paper
towels.
Place enough oil or shortening to more than cover shrimp in a deep-fat fryer or
kettle and heat to 375 degrees F. Dip shrimp into batter, one at a time, and
fry, a few at a time, about 4 minutes, or until golden brown and puffy. Drain on
paper towels.
Serve immediately with choice of sauces.
Orange Sauce
1 cup Smucker's Sweet Orange Marmalade
1 clove garlic
1 piece whole ginger root or
1/2 teaspoon ground ginger
In a saucepan, combine all ingredients and cook over low heat, stirring
constantly, until mixture bubbles. Remove garlic and ginger root.
Makes about 1 cup.
Grape-Horseradish Sauce
1 cup Smucker's Grape Jelly
1 tablespoon prepared horseradish
1/4 cup catsup
Combine all ingredients.
Plum Hot Sauce
1 cup Smucker's Plum Preserves
1 to 2 cloves garlic, very finely minced
2 teaspoon soy sauce
1/4 teaspoon pepper
In a saucepan, combine all ingredients and cook over low heat, stirring
occasionally, at least 5 minutes, or until garlic is cooked. Remove from heat
and cool slightly.
Makes about 1 cup. |