Category : Seafood
Author : Marl
Hits : 2305
Date : 15/10/2004
1 cup flour 1 tbsp. paprika 1/2 tsp. salt 12 oz. can or bottle beer 1/2 tsp. Worcestershire sauce 1/4 tsp. Tabasco sauce Vegetable oil 2 lb. shrimp, peeled and deveined Flour for dredging Creole Tartar Sauce (recipe follows)
In medium bowl combine 1 cup flour, paprika and salt. Whisk in beer, Worcestershire sauce and Tabasco sauce. Cover; let stand at room temperature at least 1 hour. In large heavy sauce pot or deep-fryer, heat about 3 inches oil over medium-high heat to 375 degrees. Dredge shrimp in flour, then dip in batter. Fry shrimp, a few at a time, 2 to 3 minutes or until golden. Drain on paper towels. Serve immediately with Creole Tartar Sauce. Makes 8 servings. CREOLE TARTAR SAUCE 1/4 cup chopped celery 1/4 cup chopped parsley 3 tbsp. tomato paste 2 tbsp. Dijon-style mustard 2 tbsp. olive or vegetable oil 1 tbsp. white wine vinegar 3/4 tsp. Tabasco sauce 1/2 tsp. paprika In small bowl combine all ingredients until well blended. Makes about 1 cup.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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