Shrimp

By Floridaberry

Morrison's cafeteria

This recipe is from a news clipping that was clipped years and years ago. Apparently the recipe was given to the Knight-Ridder New Service by Haldon M. Johnson who was a Senior Vice President of Morrison's at the time. Batter Dipped Shrimp was a favorite dish. Louisiana Hot Sauce can be subsituted for some of the water (1 cup is FIERY).

Ingredients

• 3 1/4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 1/4 teaspoons salt
• 3 teaspooons paprika
• 1 egg, slightly beaten
• 3 cups cold water
• 1 teaspoon garlic salt
• 1 cup flour, sifted
• salt and pepper to taste

Preparation

Step 1

For shrimp, sift together all-purpose flour, baking powder, salt and paprika. Add beaten egg, water and garllic salt and blend well using a wire shisk. Clean shrip but do not remove tails. Season shrimp with salt and pepper, roll in 1 cup sifted flour and then dip in batter, holding shrimp by the tail. Fry at 325 derees to 350 degrees until golen brown.