So these shrimp are battered — with bacon — and then deep fried. It doesn’t get any better than that. Or, since they’re not hard to make, maybe it does.
The key to making this work is to make sure the bacon is extra crispy before you grind it and then patting the shrimp dry before coating them — it seems to help make everything stick better.
You can serve with the usual cocktail/tartar/lemon combo, or to kick it up another notch, pour out some Buffalo sauce for dipping.
Oh, and one other precaution: You might want to post an armed guard or these little guys may never make it to the table!
1 lb. large shrimp peeled, deveined, and patted dry
4 slices bacon cooked crispy and crumbled
1 tbsp yellow mustard
2 tbsp Worcestershire sauce
1 tbsp seasoned salt
1 cup flour
1 cup Bisquick
Oil for frying
Crumble bacon and put into a small food processor. Grind until it is as fine as you can get it, probably the consistency of large sand grains.
Whisk egg, mustard, Worchestershire, and seasoned salt together.
Whisk Bisquick, flour, and bacon together
Dip each shrimp into liquid mixture, then in flour mixture, and set in pan lined with parchment paper.
Heat oil in fryer (we use a Fry Daddy) and carefully add a small batch of shrimp. For our Fry Daddy, we do 6-8 shrimp at a time.
Fry for 3 minutes.
Keep in warm oven until ready to serve (if you can wait that long).
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162