Italian Shrimp Galliano

• Seafood

  • 2 lbs Shrimp, fresh

• Produce

  • 2 tbsp Shallots or scallions

• Refrigerated

  • 2 Egg whites

• Condiments

  • 1 Galliano sauce
  • 2 tsp Mustard, dry

• Baking & Spices

  • 2 cups Flour
  • 3 tsp Salt

• Oils & Vinegars

  • 1/3 cup Vegetable oil
  • 1 Vegetable oil

• Dairy

  • 1 pint Sour cream

• Beer, Wine & Liquor

  • 3/4 cup Galliano

• Liquids

  • 1 cup Water

Found on cdkitchen.com

Directions

• For Sauce: Combine all sauce ingredients together. Chill for 4 hours. For Shrimp: Blend together first 5 ingredients. Just before frying shrimp, fold egg whites into batter. Heat oven to 250 degrees F to hold fried shrimp. Pour 3 to 4 inches of vegetable oil into a large saucepan. Coat shrimp with batter. When oil reaches 350 degrees F on deep-fat thermometer, add shrimp, about 8 at a time. When shrimp are golden brown, remove from oil. Drain briefly on paper towel then transfer to warm oven. Serve with Galliano sauce.