Batter−Fried Shrimp


2 eggs

1/2 cup milk

1 cup all−purpose flour, stirred before measuring

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons vegetable oil

2 pounds fresh or frozen whole shrimp

Oil (for deep−fat frying)

Choice of sauces (following)

Beat together eggs and milk until frothy. Sift together flour, baking powder and salt. Add to egg

mixture; add oil and beat until mixture is smooth and well blended. Set aside.

Remove shells from shrimp, leaving tails on. If shrimp are frozen, remove shells under running cold

water. Cut partway through lengthwise along outside curve. Lift out vein; wash shrimp and flatten so

they stay open. Drain well on paper towels.

Place enough oil or shortening to more than cover shrimp in a deep−fat fryer or kettle and heat to 375

degrees F. Dip shrimp into batter, one at a time, and fry, a few at a time, about 4 minutes, or until

golden brown and puffy. Drain on paper towels.

Serve immediately with choice of sauces.

Orange Sauce

1 cup Smucker’s Sweet Orange Marmalade

1 clove garlic

1 piece whole ginger root or

1/2 teaspoon ground ginger

In a saucepan, combine all ingredients and cook over low heat, stirring constantly, until mixture

bubbles. Remove garlic and ginger root.

Makes about 1 cup.

Grape−Horseradish Sauce

1 cup Smucker’s Grape Jelly

1 tablespoon prepared horseradish

1/4 cup catsup

Combine all ingredients.

Plum Hot Sauce

1 cup Smucker’s Plum Preserves

1 to 2 cloves garlic, very finely minced

2 teaspoon soy sauce

1/4 teaspoon pepper

In a saucepan, combine all ingredients and cook over low heat, stirring occasionally, at least 5 minutes,or until garlic is cooked. Remove from heat and cool slightly.

Makes about 1 cup.

 

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