| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
|
100 |
Servings |
INGREDIENTS
| 1 |
qt |
WATER |
| 20 |
lb |
SHRIMP BREADED FZ |
| 20 |
|
EGGS SHELL |
| 3 |
lb |
BREAD SNDWICH 22OZ #51 |
| 4 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 4 |
ts |
PAPRIKA GROUND |
| 5 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT
1. WASH SHRIMP; DRAIN WELL.
2. DREDGE SHRIMP IN MIXTUE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF
EXCESS.
3. COMBINE BEATEN EGGS AND WATER. DIP SHRIMP IN EGG AND WATER MIXTURE;
DRAIN WELL.
4. DREDGE SHRIMP IN CRUMBS UNTIL WELL COATED; SHAKE OFF EXCESS.
5. FRY 2 MINUTES OR UNTIL GOLDEN BROWN.
6. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
NOTE: 1. IN STEP 1, OTHER TYPES OF SHRIMP MAY BE USED. SEE GUIDELINES FOR
USING SHRIMP, RECIPE NO. L-G-2.
NOTE: 2. IN STEP 3, 10 OZ (2 1/2 CUPS) DEHYDRATED EGG MIX COMBINED WITH
3 CUPS WARM WATER MAY BE USED. SEE RECIPE NO. A00800.
NOTE: 3. DO NOT ALLOW FROZEN BREADED SHRIMP TO THAW BEFORE COOKING.
Recipe Number: L13700
SERVING SIZE: 4 TO 8 SHR
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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