| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Fish, Shellfish |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
All purpose flour |
| 1/4 |
c |
Dark beer |
| 1 |
lg |
Egg white |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Fine unseasoned breadcrumbs |
| 1/4 |
c |
Finely diced pecans (1 oz) |
| 1/4 |
ts |
Pepper |
| 1 |
lb |
Med shrimp peeled & deveined |
| 4 |
|
Lemon wedges |
INSTRUCTIONS
Rinse shrimp and pat dry. Preheat oven to 450. Lightly oil a rack large
enough to hold shrimp in a single layer. Put rack on a baking sheet and set
aside. In a medium sized bowl whisk together the flour,egg white,and beer
with 1/4 ts of the salt until smooth and creamy. In another bowl combine
the breadcrumbs,pecans and remaning salt. Dip shrimp into the crumb mixture
and then into batter,turning to coat well. Dip again into crumb
mixture,truning with a spoon to coat evenly. Set shrimp on prepared rack so
they do not touch. Bake for 12-15 minutes or until golden brown on the
outisde and opaque in the center.Serve immediately with lemon wedges.
Posted to MC-Recipe Digest V1 #301
Date: Thu, 14 Nov 1996 00:17:16 -0500
From: Bill <gfx4tv@acy.digex.net>
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