Morrison's Cafeteria Fried Shrimp

Name: Morrison's Cafeteria Fried Shrimp
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 2 lbs shrimp, cleaned and tails left on (about 3 dozen medium to large); peanut oil (for deep frying); 1 cup flour, sifted; 1 teaspoon garlic powder; 1/2 teaspoon white pepper; 2 tablespoons baking powder; 1 1/4 teaspoons salt; 3 teaspoons paprika; 3 1/4 cups all-purpose flour; 1 egg, slightly beaten; 3 cups cold water

Submitted by Busters friend

"Dunno where Morrison's Cafeteria is but this makes some mighty nice fried shrimp. Adapted from the Miami Herald. I like to use my deep fat fryer outside on the deck - all the crunchy shrimpy goodness outside & no greasy kitchen cleanup! Shrimp are coming in here fast & furious for a while longer - this is a great way to use them."

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photo by mailbelle

Ready In:: 50mins
Ingredients:: 11
Serves:: 6

ingredients

2 lbs shrimp, cleaned and tails left on (about 3 dozen medium to large)
peanut oil (for deep frying)
DREDGING MIXTURE
1 cup flour, sifted
1 teaspoon garlic powder
¹⁄₂ teaspoon white pepper
BATTER
2 tablespoons baking powder
1 ¹⁄₄ teaspoons salt
3 teaspoons paprika
3 ¹⁄₄ cups all-purpose flour
1 egg, slightly beaten
3 cups cold water

directions

Blot shrimp dry with paper towels and set aside. Heat several inches of oil to 350 degrees in a deep, heavy pot or deep fryer.
Combine the dredging mixture in a shallow dish.
Meanwhile, whisk the baking powder, salt and paprika into the flour. Whisk in the egg and water, blending well.
Hold shrimp by the tail, dredge, dip in batter and slip into hot oil. Fry a few at a time just until batter is golden. Drain on paper towels. Serve hot.

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Reviews

I used to go to Morrison's Cafeteria when I was younger, and their fried shrimp was the only thing I ever ordered. I followed this recipe exactly (except I didn't leave the tails on) and these are exactly the way I remember them! The batter makes a big puffy but crunchy coating. Wonderful dipped in recipe#243208 and served with recipe#35727. Thanks for posting! Made for 2008 All New Zaar Cookbooks Tag.

mailbelle

RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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