Chef Judi’s Dish – 6/30
>>> cheflake ellis with eloquent entree, could could conut shrimp, i love it. >> if you haven’t had any in the freezer. i will use those. it doesn’t particularly matter as long as you do the same steps to get them breaded. we have the shrimps with the tails off. i have another bowl here that has some flour and i put smoked paprika in the flour. >> this will give it a nice egg wash. the could could ou conut added a little bit of flour to help hold it on there exactly. we take the shrimp. there goes the flour and then the eggs and then the conut. what is nice is you can do a whole bunch of these and keep them in the freezer ready to go. >> really. so you can put the shrimp after you put the conut on it. >> it goes in the fryer at 350 or 375 degrees. >> got a thermometer in here to make sure. >> perfect. it takes 4 or 5 minutes or so if they’re frozen and 3 minutes if they’re fresh. we can
- Tags:
- BHT
