JULIE ROYLE
1/2 pound medium-size fresh shrimp
3/4 cup pancake mix (Bisquick)
3/4 cup beer (non-alcoholic okay, or ginger ale or Sprite)
peanut oil or vegetable oil
1/4 cup flour
1 cup flaked coconut
Peel shrimp, leaving tail intact. Devein, if needed. Rinse well and drain thoroughly. Pour oil to depth of 2 inches in a medium-large pot, Dutch oven or deep fryer; heat to 350°. Combine pancake mix and beer in a small bowl; stir until smooth. Dredge shrimp in flour; excess. Dip shrimp into batter; dredge in coconut. Fry a few at a time for 45 seconds on each side until golden. Drain on paper towels.
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