Ingredients
1
cup plain yogurt
2
teaspoons red curry powder
1
clove garlic, finely chopped
3/4
teaspoon ground ginger
1/2
teaspoon salt
2
lb uncooked deveined peeled jumbo shrimp
1 1/2
cups Original Bisquick™ mix
1/3
cup sesame seed
1 1/2
teaspoons garam masala
1
teaspoon coarse ground black pepper
Canola oil for frying
Cocktail sauce, if desired
Preparation
In 13x9-inch (3-quart) glass baking dish, mix all marinade ingredients. Add shrimp; turn to coat. Cover; refrigerate at least 3 hours or overnight, turning occasionally.
Line cookie sheet with foil. Remove shrimp from marinade; discard marinade. Place shrimp on rack on cookie sheet; let stand 10 minutes.
In large bowl, stir together Bisquick mix, sesame seed, garam masala and pepper. Toss shrimp in mixture until coated, shaking off excess. Repeat coating process. Return shrimp to rack; let stand 15 minutes. In large heavy skillet, heat 1 inch oil to 350°F. (Temperature will reduce as shrimp are added. For best results, keep temperature between 300°F and 325°F. Carefully drop shrimp, in batches, into hot oil. Fry 3 minutes or until golden; drain on paper towels. Serve with cocktail sauce.
