SHRIMP GALLIANO
This recipe is from the vintage booklet, Discover Gold,
McKesson Liquor Co., circa 1970s.
SHRIMP GALLIANO
2 cups Sifted Flour
1/2 cup Liquore Galliano
1 cup Warm Water
1/3 cup Vegetable Oil
2 teaspoons Salt
2 Egg Whites, beaten till stiff
2 pounds Fresh Shrimp, shelled and deveined
Vegetable Oil for deep frying
Blend together first five ingredients. Just before
frying shrimp, fold egg whites into batter. Heat oven
to 250° to hold fried shrimp.
Pour 3 to 4 inches of vegetable oil into a large saucepan.
Coat shrimp with batter. When oil reaches 350° on a
deep fat thermometer, add shrimp, about 8 at a time.
When shrimp are golden brown, remove from fat, drain briefly
on paper towel, then transfer to warm oven. Serve with
Galliano Sauce.
GALLIANO SAUCE
1 pint sour cream
2 tablespoons Chopped Shallots or Green Onions
2 teaspoons Dry Mustard
1 teaspoon Salt
1/4 cup Liquore Galliano
Combine & chill all ingredients for
at least 4 hours.
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