Servings: 100 Portions
Portions: 4 to 8 Shrimp Each
Temperature: 350 degrees F. Deep Fat
20 lb. shrimp, frozen, raw, peeled, deveined
4 quart (4 lb) flour, wheat, hard
4-1/2 tablespoon (3 oz) salt
1 tablespoon pepper, black
4 teaspoon paprika, ground
1 quart (20 eggs) eggs, whole, beaten
1 quart water
2-1/4 quart (3 lb) bread crumbs, dry
Wash shrimp; drain well. Dredge shrimp in seasoned flour; shake off excess. Dip shrimp in egg and water mixture, drain well. Dredge each shrimp in crumbs until well coated; shake off excess. Fry 2 minutes or until golden brown. Drain well in basket or on absorbent paper.