Deviled Shrimp Recipe - Cooking Index
Deviled Shrimp Recipe - Cooking Index
| 1 | Deviled Sauce - see * Note | |
| 2 | Eggs - lightly beaten | |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Tabasco pepper sauce |
| 1 | Vegetable oil - (about) | |
| 1 lb | 454g / 16oz | Shrimp - peeled, cleaned |
| 1 cup | 146g / 5.1oz | Dry bread crumbs |
* Note: See the "Deviled Sauce" recipe which is included in this collection.
Prepare Deviled Sauce; set aside.
In shallow dish, stir together eggs, salt and Tabasco pepper sauce until well blended. Pour oil into heavy 3-quart sauce pan or deep fryer, filling no more than 1/3 full. Heat oil over medium heat to 375 degrees.
Dip shrimp in egg mixture, then in bread crumbs; shake off excess. Carefully add to oil, a few at a time. Fry 1 to 2 minutes or until golden. Drain on paper towels.
Just before serving, drizzle Deviled Sauce over shrimp.
This recipe yields 4 to 6 appetizer servings.
Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com
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