top shotta
October 24th, 2001, 11:04 PM
40 jumbo shrimp
1 pint of milk
1 onion, grated fine
6 cloves garlic, sliced
1 tsp. Tabasco sauce
2 teaspoons salt
1/2 tsp. pepper
flour
few pinches of baking powder
corn oil for frying
Peel the shrimp down to the last joint, leaving the tail and last joint of shell on. Slice them down the back to the last joint and remove vein if any. Put the shrimp into a bowl and add the grated onion, garlic, and milk. Add the Tabasco, salt and pepper and let marinate for 2-3 hours or overnight.
Remove the shrimp from the marinade, dry and dust with flour to which you have added the few pinches of baking powder. Fry shrimp in about 3 inches of hot oil until brown and crisp.
1 pint of milk
1 onion, grated fine
6 cloves garlic, sliced
1 tsp. Tabasco sauce
2 teaspoons salt
1/2 tsp. pepper
flour
few pinches of baking powder
corn oil for frying
Peel the shrimp down to the last joint, leaving the tail and last joint of shell on. Slice them down the back to the last joint and remove vein if any. Put the shrimp into a bowl and add the grated onion, garlic, and milk. Add the Tabasco, salt and pepper and let marinate for 2-3 hours or overnight.
Remove the shrimp from the marinade, dry and dust with flour to which you have added the few pinches of baking powder. Fry shrimp in about 3 inches of hot oil until brown and crisp.