Deep Fried Shrimp With Croutons Recipes

DEEP-FRIED SHRIMP

Steps:

• In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
• In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
• Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.

DEEP-FRIED EGGPLANT CROUTONS WITH A SALAD!

Steps:

• Preheat a fryer to 375 degrees F.
• In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
• Vinaigrette:
• In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
• In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
• Toss with the desired amount of dressing, top with eggplant croutons and serve.

DEEP FRIED SHRIMP

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

DEEP-FRIED SHRIMP WITH CROUTONS

Steps:

• 1. Deep-fry shrimp (from the Edit Tap, click to open recipe and follow instructions) but only for 1 to 2 minutes. 2. Remove bread crusts and cut bread in 2-inch cubes (or approximately the size of the shrimp). Slice water chestnuts. 3· In one cup, combine soy sauce, sherry, salt and sugar. In another cup, blend cornstarch and cold water to a paste. 4. Reheat deep-frying oil. Add bread cubes and deep-fry until golden. Drain on paper toweling arrange on a serving platter. 5. Heat remaining oil. Add water chestnuts stir-fry a few times. Add deep-fried shrimp stir-fry 1/2 minute to reheat. 6. Add soy-sherry mixture and bring quickly to a boil. Then simmer, covered, 2 minutes. 7. Stir in cornstarch paste to thicken. Spoon mixture over bread cubes and serve at once. NOTE: Slightly stale bread is best for the croutons.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.