Breaded Shrimp and Spinach Salad

The Foodie Boyfriend was not around 

last Thursday, so I dug in the freezer

and found a container of 

our wonderful Gulf shrimp from Fabian Seafood.

They came up to B-town for the first 

time this season last week.

So of course I had to stand in line and 

purchase some tasty shrimp fresh from the Gulf.

 

 I let the shrimp thaw in the refrigerator overnight

so it would be ready by dinner on Thursday.

 Here is the tease of the finished dinner.

 I was tired of having sauteed shrimp,

so I decided to deep-fry this batch.

First I deshelled the shrimp and

patted them dry.

Then I dusted them with about a couple of 

tablespoons of the dry tempura mix.

This will help the wet batter stick to the shrimp.

I mixed about 1/4 cup tempura mix with

enough beer to make a runny batter.

I mixed this together at least 30 minutes ahead 

of time so the liquid can properly absorb into the 

dry ingredients.

I heated enough oil in a sauce pan over 

medium-high heat until the oil reached 350 degrees.

As the Foodie Boyfriend is allergic to shellfish,

I am careful to keep this oil separate

from other frying oils.

Clear labeling is very important

when dealing with food allergies.

Once the oil has reached the proper temperature,

I fried three to four shrimp at a time

for only one to two minutes.

Then I drained them on a rack over a baking sheet.

I chose to eat the shrimp with the spinach salad,

while my husband and the Foodie Daughter

treated them as two separate dishes.

This was so light and delicious and not greasy 

at all.

There is nothing like Gulf shrimp.