JUMBO FRIED SHRIMP RECIPES

Steps:

• wash and dry shrimp.
• season with essense or seafood season of your choice.
• salt and pepper to taste.
• coat in flour.
• mix eggs and milk to make a wash.
• run floured shrimp through egg wash.
• coat with panko crumbs,set aside.
• heat oil in fry pan over medium high heat until a popcorn kernal pops.
• add half of shrimp to oil,cook to golden brown both sides (3-4 min.).
• remove and add second half of shrimp and repeat.

Steps:

• Peel off shell, devein prawns and rinse in cold water. Pat dry with paper towels.
• Cut slit in each prawn about 1/4 inch deep.
• In a mixing bowl, whisk together eggs and milk until frothy.
• In a plastic bag, add flour and pepper and shake well to blend.
• In a separate plastic bag, add Panko crumbs, dried dill weed, seasoning salt, garlic powder and Beau Monde seasoning, shake well to combine.
• Dip prepared prawns individually into the egg mixture to coat well.
• Drop each prawn into the flour mixture and shake to coat well.
• Dip the prawns again in the egg mixture, turn to coat well.
• Drop each prawn into the Panko crumb mixture and shake until well coated.
• Place coated prawns on a plate, cover with plastic wrap and refrigerate for about 2 hours to chill.
• In a medium size saucepan, or a deep frying pan, or a WOK, add oil and heat to 350°F.
• Carefully drop the prawns two at a time into the hot oil and deep fry for about 1 1/2 minutes, turn over and continue to fry for an additional 1 to 1 1/2 minutes, and the prawns are a light golden brown. (Do not overcook prawns.).
• Serve immediately with lemon wedges and tartar sauce or a sauce of your choice.
• Also, see Chicken Strips with Sweet and Sour Sauce for the sauce, recipe #19266.