It was a large, deep pan of vegetable oil
I tested the thermometer with boiling water (good idea Jill and everyone
else!)
I only put in one layer at a time
The oil was deep enough that they could float
Maybe I'll try baking the next time :-)
Tara

PS I'm fine with non-fried foods. My family never ate fried foods or
potatoes (one of my faves) growing up, so I never saw them being made. Last
night I grilled chunks of zuchinni with a mixture of S&P, Italian dressing
and Vietnamese Sauce - that I can do :-)
> It should be quite problem-free to deep fry a few shrimp... the OP is doing
> something incorrectly and doesn't know what, obviously. The oil is too hot,
> there is no other reason for burned deep fried food ... but very scanty info
is
> offered, don't even know if it's a thermostatically controlled deep fryer or
> simply a potful of oil heating on the stove... perhaps that new thermometer is
> inaccurate. Don't really need any stinkin' thermometer... next time tune in
> the oil temperature by cooking just *one* shrimp at a time... by the 3rd
> shrimp, if any kinda cook at all, the proper temperature will be zeroed in....
> now just refrain from overloading the batches to prevent sodden/soggy and no
> one will need to instead *burn* their food outdoors like a friggin'
IMBECILE...
> Kswk is *obviously* NOT any kind of a cook, he's more of a fercocktah fireman.
> LOL
>
> Ahahahahahahahahahahahaha. . .
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````