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Sunday, December 18, 2011

Panko Texasfied Fried Shrimp

Unfortunately I cannot give an honest opinion of the taste of this dish. Since I am highly allergic to shrimp, we will go with my hunny's words of ,"mmmmmmmmmm... garble garble... mmmmmm". I took that as a good thing since he very quickly put away 16 shrimp without breathing. So, if you like shrimp, can find it at a decent price, and love spicy foods... this one is for you!

I used Panko Breading for this since it is made from only the bread, not the crusts. It doesn't soak up as much oil and keeps a nice light golden color when fried. May I suggest you give it a whirl the next time you try frying something?

3 Eggs
2 tsp+ Cholulu Sauce (how spicy do you want it?)
1/3 cup Flour
3/4 tsp Salt
1/2 tsp Black Ground Pepper
1 tsp Crushed Red Pepper
1 lb Shrimp, raw, peeled, deviened with tails on
1 1/2 cup + Panko Bread Crumbs
1 tsp Crushed Red Pepper
Oil for frying

1) Beat eggs and Cholulu in medium bowl until frothy.

2) In another medium bowl, mix flour, salt, and peppers.

3) In yet another medium bowl, place Panko and second tsp of red pepper.

4) Holding tails, dredge shrimp in flour mixture, shaking off excess. Dip in egg mixture then quickly cover in Panko mixture.

5) Make sure oil is at least 2" deep and has reached a temp of 350. If it's too hot you will burn the shrimp on the outside and it will be raw on the inside. The oil should gently boil when you drop the first shrimp. Make sure you turn the shrimp as soon as it begins to float (takes about a minute) then let the other side gain a bit of color before removing with a slotted metal spoon. Place on paper towels to drain off oil.

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