Breaded Jumbo Shrimp And Seafood Cocktail Sauce

by Dave Mathews for Appetizer Recipe Publications    December 17, 2012

Breaded Butterflied Jumbo Shrimp With A Coctail Sauce

When it comes to treating yourself and others at a party, here is an appetizer dish that will go over well with seafood lovers.

Breading Shrimp:

Pre-heat deep fryer and 2 to 3 inches of Canola Oil to 350 to 360 degrees F.

24 Jumbo Shrimp ( peeled and de veined tail on) butterfly the shrimp by carefully cutting them and spreading them

1 Cup of all purpose flour

1 tablespoon sea salt

1 tablespoon black pepper

2 eggs

1 Cup of Panko Bread Crumbs

Dredging Instructions:

In one bowl combine flour, salt, and pepper

In a second bowl beat your 2 eggs

In a third bowl place your Panko Breading

One by one dredge the shrimp through bowl one, then two, then three and lay them separated on a plate.

Once your cooking oil is heated to the right temperature, drop 4 or 5 into the oil to fry them up turning if needed. The breading should turn to a golden brown.

Once browned remove the shrimp to a wire rack or to paper towel to drain. Do this until you have cooked up all 24.

In a bowl combine the following

Cocktail Seafood Sauce:

4 oz. Ketchup

3 oz. Horse Radish

1 oz. Worcestershire Sauce

4 dashes of Hot Sauce (or to taste)

1 Tablespoon of fresh lemon juice

Stir until all the ingredients are fully combined

Once the shrimp are drained of the hot oil place them on a serving dish with the seafood coctail sauce and serve hot.

This work is licensed under a Creative Commons Attribution-No Derivative Works 3.0 License.

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