| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Dutch | Sauces, Seafood, Shrimp | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1 | T | Paprika |
| 1 | t | Ground white pepper |
| 1/2 | t | Garlic powder |
| 1/2 | t | Dried Italian seasoning |
| 1 | Beer, 12-ounce | |
| 2 | lb | Unpeeled medium-size fresh |
| shrimp | ||
| Vegetable oil | ||
| Apricot sauce | ||
| 1 | c | Apricot preserves |
| 1 | 4-oz jar diced pimento | |
| drained | ||
| 2 1/2 | T | White vinegar |
INSTRUCTIONS
Shrimp: Combine first 6 ingredients in a medium bowl; stir until smooth. Let batter stand 30 minutes. Peel shrimp, leaving tails intact; devein, if desired. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels. Serve with Apricot Sauce. Apricot Sauce: Combine all ingredients in a saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes, stirring occasionally. Cover and chill. Yield: 1 1/3 cups. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”