Deviled Shrimp

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  • Deviled Sauce (see recipe under Sauces)
  • 2 eggs, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon TABASCO® brand Original Red Sauce
  • Vegetable oil for deep-frying
  • 1 pound shrimp, peeled and deveined
  • 1 cup dry bread crumbs


Prepare Deviled Sauce and set aside. Combine eggs, salt, and TABASCO® Sauce in a shallow dish and mix well.

Heat several inches of oil in a heavy 3-quart saucepan or deep-fryer to 375°F. Dip shrimp in egg mixture, then in bread crumbs, shaking off excess crumbs. Fry in hot oil, a few at a time, until golden, 1 to 2 minutes. Drain on paper towels.

Just before serving, drizzle Deviled Sauce over shrimp.

Makes 4 to 6 appetizer servings.

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  • Name: Robbin
    Date: January 12th, 2013
    MANY years ago I attempted this recipe from the version in my 1961 edition Betty Crocker cookbook. That recipe called for frying the shrimp in butter (that didn't work too well). Years and better cooking skills later, I tried again. I added a tablespoon of butter to my frying oil and served over rice. HEAVEN!!!