Title: French Fried Shrimp
Categories:
Yield: 100 Servings

1 qt WATER
20 lb SHRIMP BREADED FZ
20 EGGS SHELL
3 lb BREAD SNDWICH 22OZ #51
4 lb FLOUR GEN PURPOSE 10LB
1 tb PEPPER BLACK 1 LB CN
4 ts PAPRIKA GROUND
5 tb 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 (2 1/2 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 (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.