| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 1 | Servings | |
INGREDIENTS
| 16 | Very large shrimp, peeled and deveined juice of 1 lemon | |
| 1 | c | Flour |
| 1 | Recipe Bitter Batter (below) parsley sprigs lemon wedges |
INSTRUCTIONS
These shrimp can be served with cocktails, as a first course or as a lunch dish. Choose the largest shrimp you can find and dip into beer batter. Cut the shrimp down the back but keep the tail shell attached. Sprinkle with lemon juice, dip into flour and then into beer batter. Allow the excess batter to drain off, and deep-fry shrimp until golden brown and crisp, about 5 minutes at 375 degrees. Drain and serve immediately, garnished with parsley and lemon wedges. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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