Breaded Jumbo Shrimp And Seafood Cocktail Sauce
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.
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
1 Cup of Panko Bread Crumbs
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.
Tags: Shrimp , Breaded , Sauce , Appetizer
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