TEMPURA SHRIMP – January 7 – National Tempura Day

Serves 4


  • Vegetable oil for frying
  • 1 ½ pounds jumbo shrimp, peeled and deveined, tails left on
  • Tempura batter, recipe can be found here
  • Tempura dipping sauce, recipe can be found here


  1. In a large heavy-bottomed stockpot over high heat add the oil.  Using a thermometer bring the oil to 375 degrees Fahrenheit.
  2. Dip half of the shrimp into the tempura batter and carefully place them into the hot oil.   Cook until brown about 3-4 minutes.  Turn occasionally. Place on a plate lined with paper towels and repeat with the second half.   Then return to oil and cook for an additional 4 minutes, repeat with the second half.
  3. Serve with dipping sauce.

#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay
January is National Soup Month.  Tomorrow’s recipe will be soup.  Ingredients for tomorrow’s recipe are listed below:

  • Aluminum foil
  • 2 tablespoons plus 2 tablespoons olive oil
  • 1 large butternut squash, about 3 pounds, halved lengthwise and seeds removed
  • 1 tablespoon coarse salt
  • 1 red pepper, seeds removed and cut into ¼ inch slices
  • 1 ½ cups baby carrots
  • ½ medium yellow onion, chopped
  • 1 clove garlic, minced
  • 4 cups vegetable broth
  • 1 cup half and half
  • ½ teaspoon black pepper
  • ⅛ teaspoon rosemary
  • ½ teaspoon paprika

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