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Fried Butterflied Shrimp

Reviewed: Dec. 13, 2010
Terrific recipe! I'm usually not a great fan of fried foods, but we were doing steak & shrimp night for my father-in-law's birthday dinner so I needed a great recipe. They turned out wonderfully crispy and golden brown. Had no problem double dipping them in the batter - and I think this contributed to the wonderful crispiness. The breadcrumbs didn't come off at all after the second dip, though I did let them set for about 5 minutes after the first dip cycle. The only changes I made were: 1. cut water & cornstarch in half (but I left egg count the same) 2. added about 1/4 cup of cornmeal to the breadcrumbs 3. added a tablespoon or so of cajun seasoning. I also used fine grain, store-bought breadcrumbs (1/2 plain, 1/2 seasoned) instead of making my own. This is actually the first time I've ever deep fried shrimp. I was thrilled with how they turned out and got tons of compliments. Thanks so much for sharing!
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Joey's Peanut Butter Cookies

Reviewed: Mar. 18, 2007
I was absolutely thrilled with this recipe. I followed the exact recipe and the cookies turned out beautiful and are still soft/chewy three days later. As another reviewer mentioned, I was initially worried when the batter seemed more 'wet' than I thought it should be - but they turned out great. Also, be sure to keep an eye on them in the last few minutes so they don't overcook. I took mine out when the edges were just beginning to brown and the centers were still soft/crumbly. They held together great after cooling.
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