Recipe for Cuevitas Cantina & Grill Camarones Borrachos from the Restaurant section.
Cuevitas Cantina & Grill Camarones BorrachosSource: Mario Muniz Jr. - Cuevitas Cantina & Grill Folsom, California 6 jumbo tiger prawns
1 cup flour
1/4 teaspoon chili powder or cayenne pepper (more or
less to taste, use chili powder for milder dish)
Salt and pepper to taste
1/4 cup Dos XX Mexican beer
Canola oil (enough oil to deep fry) Heat a large wok or deep fryer with canola oil. Mix flour, chili powder, salt and pepper, and beer to make batter. Batter should be thick enough to stick to shrimp. Dip shrimp in batter. Deep fry until crisp. Serve with ranch dressing or spicy cocktail sauce.
We hope you enjoy your freshly made Cuevitas Cantina & Grill Camarones Borrachos. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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