Fried shrimp & apricot sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 1.00 | tablespoon | Paprika |
| 1.00 | teaspoon | Ground white pepper |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Dried Italian seasoning |
| 1.00 | can | Beer (12-ounce) |
| 2.00 | pounds | Unpeeled medium-size fresh shrimp |
| Vegetable oil | ||
| Apricot sauce | ||
| 1.00 | cup | Apricot preserves |
| 1.00 | (4-oz) jar diced pimento, drained | |
| 2½ | tablespoon | White vinegar |
Directions
SHRIMP
APRICOT SAUCE
Shrimp: Combine first 6 ingredients in a medium bowl; stir until smooth. Let batter stand 30 minutes.
Peel shrimp, leaving tails intact; devein, if desired. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels. Serve with Apricot Sauce.
Apricot Sauce: Combine all ingredients in a saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes, stirring occasionally. Cover and chill. Yield: 1⅓ cups.
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