Morrison's Cafeteria Fried Shrimp

Buster's friend's Note:

Dunno where Morrison's Cafeteria is but this makes some mighty nice fried shrimp. Adapted from the Miami Herald. I like to use my deep fat fryer outside on the deck - all the crunchy shrimpy goodness outside & no greasy kitchen cleanup! Shrimp are coming in here fast & furious for a while longer - this is a great way to use them.

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 2 lbs shrimp, cleaned and tails left on (about 3 dozen medium to large)
• peanut oil (for deep frying)

DREDGING MIXTURE

• 1 cup flour, sifted
• 1 teaspoon garlic powder
• 1/2 teaspoon white pepper

BATTER

• 2 tablespoons baking powder
• 1 1/4 teaspoons salt
• 3 teaspoons paprika
• 3 1/4 cups all-purpose flour
• 1 egg, slightly beaten
• 3 cups cold water

Directions:

1. Blot shrimp dry with paper towels and set aside. Heat several inches of oil to 350 degrees in a deep, heavy pot or deep fryer.
2. Combine the dredging mixture in a shallow dish.
3. Meanwhile, whisk the baking powder, salt and paprika into the flour. Whisk in the egg and water, blending well.
4. Hold shrimp by the tail, dredge, dip in batter and slip into hot oil. Fry a few at a time just until batter is golden. Drain on paper towels. Serve hot.

Reviews

[mailbelle]

I used to go to Morrison's Cafeteria when I was younger, and their fried shrimp was the only thing I ever ordered. I followed this recipe exactly (except I didn't leave the tails on) and these are exactly the way I remember them! The batter makes a big puffy but crunchy coating. Wonderful dipped in My Mom's Cocktail Sauce and served with Hush Puppies (Made Easy). Thanks for posting! Made for 2008 All New Zaar Cookbooks Tag.