Phoenix-Tailed Shrimp

Ingredients:
   1 lb fresh Shrimp
   1 cup Water, cold
   1 Tbsp Vodka  
   2 cup Oil, for deep-frying
   1 1/2 tsp Salt 
   1/8 tsp White Pepper 
   1 cup all-purpose Flour
   2 tsp Baking Powder

Directions:
Carefully remove the shells from the shrimp, leaving the tail sections intact. De-vein and wash under cold running water. Pat dry with paper towels. In a dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper while you make the batter. In a mixing, put the flour and baking powder; gradually add the cold water, whisking until smooth. In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1 tablespoon of the hot oil to the batter and stir to combine.

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Phoenix-Tailed Shrimp

Directions (continued):
Take a shrimp by the tail and dip it into the batter (do not dip the tail), then slide it into the hot oil. Deep-fry all the shrimp, a few at a time, until golden brown. This should take about 2 minutes for each batch. Drain on paper towels, and serve tails up, in a serving dish, with your choice of dip. Makes 8 to 10 appetizer servings. 

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