TEMPERATURE: 350 F. DEEP FAT 1. WASH SHRIMP; DRAIN WELL. 2. DREDGE SHRIMP IN MIXTUE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF EXCESS. 3. COMBINE BEATEN EGGS AND WATER. DIP SHRIMP IN EGG AND WATER MIXTURE; DRAIN WELL. 4. DREDGE SHRIMP IN CRUMBS UNTIL WELL COATED; SHAKE OFF EXCESS. 5. FRY 2 MINUTES OR UNTIL GOLDEN BROWN. 6. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. NOTE: 1. IN STEP 1, OTHER TYPES OF SHRIMP MAY BE USED. SEE GUIDELINES FOR USING SHRIMP, RECIPE NO. L-G-2. NOTE: 2. IN STEP 3, 10 OZ (2 1/2 CUPS) DEHYDRATED EGG MIX COMBINED WITH 3 CUPS WARM WATER MAY BE USED. SEE RECIPE NO. A00800. NOTE: 3. DO NOT ALLOW FROZEN BREADED SHRIMP TO THAW BEFORE COOKING. Recipe Number: L13700 SERVING SIZE: 4 TO 8 SHR From the
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 10 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 37.2mg||11 %|
|Sodium 13.2mg||0 %|
|Potassium 44.6mg||1 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 13.8g|
|Protein 3.1g||4 %|
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Calories per serving: 81
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