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Golden Batter Dipped Shrimp
Peel and
devein shrimp. Dredge in flour. Heat shortening to 375° F. dip in beer
batter. Drop several pieces at a time in heated shortening, either by
deep frying or pan frying. Fry until golden brown. Drain on paper
towels. Keep warm until serving.
Variation:
Batter dipped fish may be substituted by using 1½ pounds fresh
or frozen fish. Check fish and remove any small bones. pat dry, then
follow instructions above.
Beer Batter:
Mix all the batter ingredients in a blender or mixer. Chill and
cover for at least 30 minutes. It is better if it is refrigerated
overnight.
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1½
lbs. shrimp, peeled
flour for dredging
Beer batter for coating
shortening for frying
Beer Batter:
1½ c. all-purpose flour
1/2 t. salt
1 T. baking powder
1/2 t. white pepper
1/4 c. milk
1 c. beer
1 egg
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The recipe above appears in:
Up-Home, Down-Home represents the cultural
development of recipes from the most intimate, formal setting to the
easy-going, spur-of -the-moment family dinner. Quick, easy to prepare
dishes include many favorites from the Chefs at the Groff's Farm
Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover
edition.
Betty Groff's Up-Home, Down-Home
Cookbook More
info. and/or Buy
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