1 piece whole ginger root or 1/2 teaspoon ground ginger
1 cup Smucker's Grape Jelly
1 tablespoon prepared horseradish
1/4 cup ketchup
Plum Hot Sauce
1 cup Smucker's Plum Preserves
2 cloves garlic, very finely minced
2 teaspoon soy sauce
1/4 teaspoon pepper
Shrimp: Beat together eggs and milk until frothy.
Sift together flour, baking
powder and salt. Add to egg mixture; add oil and beat until mixture is smooth
and well blended. Set aside.
Remove shells from shrimp, leaving tails on. If shrimp are frozen, remove
shells under running cold water. Cut partway through lengthwise along outside
curve. Lift out vein; wash shrimp and flatten so they stay open. Drain well
on paper towels.
Place enough oil or shortening to more than cover shrimp in a deep-fat fryer
or kettle and heat to 375 degrees F.
Dip shrimp into batter, one at a time,
and fry, a few at a time, about 4 minutes, or until golden brown and puffy.
Drain on paper towels.
Serve immediately with choice of sauces.
Orange Sauce: In a saucepan, combine all ingredients and cook over low heat,
stirring constantly, until mixture bubbles. Remove garlic and ginger root.
Grape Horseradish Sauce: Combine all ingredients.
Plum Hot Sauce: In a saucepan, combine all ingredients and cook over low
heat, stirring occasionally, at least 5 minutes, or until garlic is cooked.
Remove from heat and cool slightly.