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Brazilian   -   Shrimp Tempura   adapted from Brazilian Cookery by Margarette De Andrade

  • 1 Pound Jumbo Bay Shrimp
  • 1 Lemon Lemon Juice
  • Salt And Pepper -- To Taste
  • 3/4 Cup Flour
  • 1/2 Teaspoon Salt
  • 1 Medium Egg
  • 2 Tablespoons Butter -- Melted
  • Milk
Directions Split shrimp down the middle and spread out to butterfly. Sprinkle with lemon juice, salt and pepper. Let stand for 3 hours. Turning occasionally. Make a batter with flour, salt, egg and butter. Add enough milk to make a thin batter. Beat until smooth. Dip each shrimp in batter and fry in until light brown. Serve with lemon.
Serves 4
Time to Make 0:00

Printer version   2 Votes - Yum: 5, Easiness: 4.5, Speed: 4.5, Overall: 4.66667 Rate this recipe

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