Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | WATER |
| 20 pounds | SHRIMP BREADED FZ |
| 20 \N | EGGS SHELL |
| 3 pounds | BREAD SNDWICH 22OZ #51 |
| 4 pounds | FLOUR GEN PURPOSE 10LB |
| 1 tablespoon | PEPPER BLACK 1 LB CN |
| 4 teaspoons | PAPRIKA GROUND |
| 5 tablespoons | SALT TABLE 5LB |
TEMPERATURE: 350 F. DEEP FAT
1. WASH SHRIMP; DRAIN WELL.
2. DREDGE SHRIMP IN MIXTUE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF EXCESS.
3. COMBINE BEATEN EGGS AND WATER. DIP SHRIMP IN EGG AND WATER MIXTURE; DRAIN WELL.
4. DREDGE SHRIMP IN CRUMBS UNTIL WELL COATED; SHAKE OFF EXCESS.
5. FRY 2 MINUTES OR UNTIL GOLDEN BROWN.
6. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
NOTE: 1. IN STEP 1, OTHER TYPES OF SHRIMP MAY BE USED. SEE GUIDELINES FOR USING SHRIMP, RECIPE NO. L-G-2. NOTE: 2. IN STEP 3, 10 OZ (2½ CUPS) DEHYDRATED EGG MIX COMBINED WITH 3 CUPS WARM WATER MAY BE USED. SEE RECIPE NO. A00800.
NOTE: 3. DO NOT ALLOW FROZEN BREADED SHRIMP TO THAW BEFORE COOKING.
Recipe Number: L13700
SERVING SIZE: 4 TO 8 SHR
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .