Fried Shrimp Cocktail
Preparation Time: 10 min
Cooking Time: 15 min
Serves 4
INGREDIENTS
Cocktail Sauce- 1 cup ketchup
- 1-2 tablespoons Reese Prepared Horseradish or more if you like it spicy
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/4 teaspoon fine sea salt
- Dash of finely ground black pepper
- 1 pound raw shrimp, peeled and deveined with the tails attached
- 1/2 cup flour
- 2 eggs lightly beaten
- 1 1/2 cups bread crumbs made from Reese Herb Croutons
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Vegetable oil or canola oil for frying
- Lemon slices for garnish
DESCRIPTION
A twist on the classic shrimp cocktail. Simple, flavorful and crunchy!
DIRECTIONS
1. Use paper towels to pat the shrimp dry. Toss the shrimp with salt, black pepper and garlic powder.
2. Place Reese Herb Croutons in food processor and blend till fully crushed.
3. Gather three shallow dishes. In one pan, add 1/2 cup flour. In another pan add 2 eggs, lightly beaten. In the third pan add 1 and 1/2 cups panko bread crumbs.
4. Dip each shrimp in flour, then egg, then Reese bread crumbs. Use your fingers to press the bread crumbs onto each piece of shrimp.
5. Heat about two inches of canola or vegetable oil in a deep pot to around 350 degrees.
6. Deep-fry the shrimp in batches, frying about 6 shrimp at a time. The shrimp will cook very quickly! When they are golden brown, use a slotted spoon to remove them from the pan, and transfer them to a paper towel-lined plate. Continue cooking the shrimp in batches until all shrimp are fried and golden brown.
7. Serve with lemon slices and cocktail sauce.
2. Place Reese Herb Croutons in food processor and blend till fully crushed.
3. Gather three shallow dishes. In one pan, add 1/2 cup flour. In another pan add 2 eggs, lightly beaten. In the third pan add 1 and 1/2 cups panko bread crumbs.
4. Dip each shrimp in flour, then egg, then Reese bread crumbs. Use your fingers to press the bread crumbs onto each piece of shrimp.
5. Heat about two inches of canola or vegetable oil in a deep pot to around 350 degrees.
6. Deep-fry the shrimp in batches, frying about 6 shrimp at a time. The shrimp will cook very quickly! When they are golden brown, use a slotted spoon to remove them from the pan, and transfer them to a paper towel-lined plate. Continue cooking the shrimp in batches until all shrimp are fried and golden brown.
7. Serve with lemon slices and cocktail sauce.