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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Serve with salsa or tartar sauce and a pile of coleslaw. Ingredients:
1 1/2 lbs medium shrimp |
3/4 cup bisquick baking mix |
3/4 cup cornmeal |
1/4 cup finely chopped green onion |
3 tablespoons finely chopped parsley |
1/2 teaspoon baking powder |
1/2 teaspoon garlic salt |
1/2 teaspoon cayenne pepper |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
3/4 cup beer |
1 egg, lightly beaten |
vegetable oil (for frying) |
Directions:
1. Peel and devein shrimp and pat dry with paper towels.
2. Heat 1 inch of oil in a Dutch oven to 375 degrees.
3. Combine baking mix, cornmeal, onions, parsley, baking powder, garlic salt, cayenne, cumin, and chili powder. Add beer and egg, stirring until smooth.
4. Coat shrimp in batter and cook in hot oil 2 minutes or until brown (cook in batches if necessary - do not overcrowd). Drain on paper towels. Serve hot.
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