Pitch and Putt Peppered Shrimp
- Level: Intermediate
- Yield: 6 servings of 2 sandwiches each
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2150
- Total Fat
- 160
- Saturated Fat
- 12
- Carbohydrates
- 132
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 49
- Cholesterol
- 243
- Sodium
- 1358
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
1 liter canola oil, or enough as needed to deep-fry
2 pounds (21 to 25 size) shrimp, peeled and deveined
3 cups all-purpose flour
1 cup cornstarch
3 tablespoons Irvine Spices Roasted Garlic Pepper Seasoning
1 to 2 teaspoons salt
1 lemon
12 "lobster" rolls (with slit on top)
2 cups fresh lettuce (such as red leaf or green leaf), rinsed and dried with a salad spinner and sliced julienne
2 large ripe tomatoes, seeds removed and diced
Directions
- Heat oil in deep-fryer to 375 degrees F.
- Shake flour, cornstarch, Roasted Garlic Pepper Seasoning, and salt together in a plastic bag. Add shrimp to bag in small batches and shake to coat with flour mixture. Deep-fry until golden brown.
- Remove to paper toweling to drain and squeeze fresh lemon juice on top.
- Place into lobster rolls with shredded lettuce and tomato. Serve with your favorite seafood sauce.