Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Phoenix-Tail Shrimp
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- #50936
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound medium-size or large raw shrimp
1 cup unsifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 dash white pepper
1 cup water
salad oil
Dipping Sauces
ketchup
hot mustard
sweet and sour kumquat sauce
salt-pepper mix
directions
Shell shrimp, but leave the tail sections on for handles. Devein, wash, and pat dry with paper towels.
In a bowl, combine flour, baking powder, salt, and pepper. Add water and stir until batter is smooth.
In a deep pan, pour oil to a depth of 1 1/2 inches and heat to 375 degrees F on a deep-frying thermometer.
Holding shrimp by the tail, dip into batter so it covers shrimp but not the tail, then lower into hot oil. Cook several pieces at a time without crowding, turning occasionally, until crisp and light golden (about 2 to 3 minutes). Remove with a slotted spoon and drain on paper towels.
Serve with dipping sauce of your choice.
added by
tsusiestuff
nutrition data
Nutritional data has not been calculated yet.
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