French fried shrimp

Yield: 100 Servings

Measure Ingredient
1 quart WATER
20 pounds SHRIMP BREADED FZ
20 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, .

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