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Name: French Fried Shrimp
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 100
Cuisine: French
Ingredients: 20 EGGS SHELL; 1 qt Water; 4 ts PAPRIKA GROUND; 5 tb Salt; 3 lb BREAD SNDWICH 22OZ #51; 4 lb All Purpose Flour; 20 lb SHRIMP BREADED FZ; 1 tb PEPPER BLACK 1 LB CN

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INGREDIENTS

20 EGGS SHELL
1 qt Water
4 ts PAPRIKA GROUND
5 tb Salt
3 lb BREAD SNDWICH 22OZ #51
4 lb All Purpose Flour
20 lb SHRIMP BREADED FZ
1 tb PEPPER BLACK 1 LB CN

INSTRUCTIONS

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 (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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French Fried Shrimp

20 EGGS SHELL
1 qt Water
4 ts PAPRIKA GROUND
5 tb Salt
3 lb BREAD SNDWICH 22OZ #51
4 lb All Purpose Flour
20 lb SHRIMP BREADED FZ
1 tb PEPPER BLACK 1 LB CN

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 <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 100 Servings

Calories: 81
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 81

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