Tuesday, September 16, 2008

Shrimp in Apricot Sauce

Shrimp is one of the best sea foods to pair with fresh fruit. If you want to substitute the beer in this recipe, I recommend you use either Ginger Ale, or 7up. It tastes the same, but adds fewer calories.
Shrimp Recipe from Lobster Gram
  • 1 1/2 cup all-purpose flour
  • 1 tbsp Hungarian paprika
  • 1 tsp ground white pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Italian seasoning
  • 1 can beer (12-ounce)
  • 2 lb unpeeled large-size shrimp
  • Vegetable oil
Apricot Sauce:
  • 1 cup apricot preserves
  • 4-oz jar diced pimento, drained
  • 2 1/2 tbsp white vinegar

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: 1 1/3 cups.

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