Sizzler Shrimp
Posted
Tue, 07/13/04
The other day I received Top Secret Restaurant Recipes by Todd Wilbur, which contains a collection of dishes from well-known eateries across the United States.
The recipe below is a rendition of Sizzler's fried shrimp:
Sizzler's Southern Fried Shrimp
12 medium shrimp (1/3 pound)
On the Side:
Prepare the shrimp by removing all of the shell except the last section and the tailfins. Butterfly the shrimp by cutting most of the way through along the back of the shrimp on the side with the dark vein. Remove the vein and rinse each shrimp. Combine the bread crumbs, salt, basil, parsley, garlic powder and onion powder in a small bowl. Combine the beaten egg and milk in another small bowl. Sift the flour into a third small bowl. Heat the oil in a deep fryer or large saucepan over medium heat. You want the oil to be around 350-degrees F and it should be deep enough to cover the shrimp.
Coat the shrimp one at a time, using one hand for the wet mixture and one hand for the dry stuff. First dip the shrimp into the egg and milk mixture, and then drop it into the flour. Coat the shrimp with the flour with the dry hand and then drop it back into the milk mixture. When it's completely moistened drop it into the bread crumbs and coat it again. Set each shrimp on a plate until all of them are coated. Drop the shrimp into the hot oil and cook for three to four minutes or until the outside is golden. Serve with a wedge of lemon and cocktail sauce for dipping. Tidbits: This is also great with cornflake crumbs rather than bread crumbs.
I love the shrimp at Sizzler. It's been more than two years since I last had a meal at the restaurant, but one of my favorite "all you can eat" menu items remains the shrimp. I'd love to try the recipe, but as Wilbert dislikes shellfish I doubt the dish will see the inside of my kitchen any time soon.
Tags: Cookbooks;
Seafood
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