In honor of October, being National Seafood Month…
BERVILLE HOTEL SECRET SHRIMP (With Shrimp & Hot Sauce)
By Gloria Pitzer, as seen in… The Second Helping Of Secret Recipes (National Homemakers Newsletter, Pearl Beach, MI; July 1977, p. 75).
INGREDIENTS:
10-oz package frozen cauliflower
4-oz can “tiny” shrimp, undrained & mashed well
2 (10-oz each) cans cream of shrimp soup
[*Flour for dredging]
2½ cups dry pancake mix
8-oz Club Soda or beer
1½-pint cooking oil (used as in corn dogs)
INSTRUCTIONS:
Break cauliflower into tiny pieces. Combine the mashed shrimp with the soup & marinate the cauliflower [in it] overnight or for several hours. [Then…] Drain off soup mixture & reserve 1 cup for batter. Dredge cauliflower [pieces] in flour*.
Combine the 1 cup [of reserved] marinade, pancake mix, and Club Soda [or beer]. Deep-fry [floured cauliflower pieces] at 425°F… until golden brown – about 4 to 5 minutes. Serve with Hot Sauce [below] for 6.
FOR HOT SAUCE:
[Combine] 12-oz bottle chili sauce, 3 TB horseradish [*or to taste preference], 3 tsp [1 TB] sugar, & 1 TB lemon juice.
See also…
