Bill,

Sounds like a great seafood fry. Then yellow stuff in crabs is edible. A
lot of it is the liver and many swear by it and a few swear at it.

Jeff
"Bill" > wrote in message
...
> On Sat, 03 Jul 2004 13:29:08 -0400, "Tara & Guy"
> > wrote:
>
> >Hi
> >I stink at deep frying.
> >Most recently I bought a box of coconut shrimp with simple directions.
Deep
> >fry at 375 for 2 1/2 minute. I even bought a thermometer. Does anyone
> >remember my grease fire that burnt a wall in my old house? :-) Funnel
cake
> >gone wrong.
> >
> >Well, I had the grease at 365, added the shrimp, in 45 seconds they burnt
> >and filled the house with smoke
> >Got them out of thwere fast, before the oil was flavored. Got the oil
down
> >to 250 and the next batch came out perfect in 1.5 minutes.
> >
> >Why such a difference in time and temp than the directions said?
> >Well, at least I stink at cooking the least healthful food and I'm ok
with
> >foods that are better for us :-)
> >Tara
>
> Hey Tara!
> Funny you should mention deep frying today. Yesterday my son brought
> his backyard type turkey fryer over and we filled it half full of
> peanut oil, then we lit the propane gas to heat it up. We had five
> pounds of peeled and deveined shrimp to fry. We found that dipping and
> swishing the shrimp in the batter and then just heaping them on a
> dinner plate worked well to get them from the kitchen out to the
> backyard. Then we used tongs to pick up individual shrimp and drop
> them into the hot fat for cooking. Each one took one to two minutes to
> brown nicely and then we scooped them out. Everybody seemed to like
> the shrimp. We also cooked some softshell crabs but apparently I
> didn't know the proper way to clean the crabs before frying. The gills
> had been removed from the crabs but they still had this yellow stuff
> in them that probably should have been removed before frying them. I
> thought they tasted wonderful but my wife was a little taken aback
> watching me eat them with those little legs dangling out of my mouth!
> Kinda like eating fried terantulas!
>
> Something else I discovered doing the backyard frying yesterday. Be
> very carefull putting only small amounts of food in the hot oil to
> cook. If you fill the bottom of the fry basket it cools your oil down
> too much and it takes a long time to heat back up. If you cook like a
> half dozen or so shrimp at a time, they don't cool the oil down very
> much and they cook fairly fast.
>
> Regards,
> Bill
>
>
>