"paper towels"

BRWNY TWL FULL 4DBRL, 1 Each, $13.49

Clorox Handi Wipes Multi-Use Reusable Cloths, 6 count, 6 Each, $3.99

Clorox Handi Wipes Multi-Use Reusable Cloths, 6 count

SCOTT TWL CAS 8DBRL, 1 Each, $12.79

SMPLY BD TWL RCYCLD 6RL, 1 Each, $11.49

SPKL TWL 6D 110/4/6 WH CS PAS, 6 Each, $12.79

SPKL TWL 6D 110/4/6 WH CS PAS

Food Club Plain Panko Bread Crumbs, 8 Ounce, $1.79

VISIT US! FOODCLUBBRAND.COMPANKO CRUSTED SHRIMP - INGREDIENTS: VEGETABLE OIL FC, 1 LB, 16 TO 20 COUNT RAW SHRIMP, PEELED, DEVEINED, TAIL-ON, 1/2 CUP FLOUR FC, 1/2 TSP GARLIC POWDER FC, 1/2 TSP PAPRIKA FC, 1/2 TSP SALT FC, 1/4 TSP PEPPER FC, 1 EGG FC, 2 TBSP WATER, 1 CUP PLAIN PANKO CRUMBS FC, SEAFOOD COCKTAIL SAUCE FC. PREPARATION INSTRUCTIONS: PREHEAT OVEN TO 200 Degrees F. POUR OIL INTO A DEEP FRYER OR LARGE HEAVY POT TO 1-INCH DEPTH AND HEAT TO 365 Degrees F. RINSE SHRIMP IN COLD WATER AND PAT DRY ON PAPER TOWELS. COMBINE FLOUR, GARLIC POWDER, PAPRIKA, SALT AND PEPPER IN A SHALLOW DISH. TOSS SHRIMP IN FLOUR TO COAT, SHAKING OFF EXCESS FLOUR. BEAT EGG AND WATER IN A MEDIUM BOWL. PLACE PANKO CRUMBS IN A SHALLOW DISH. DIP FLOURED SHRIMP IN EGG THEN IN PANKO CRUMBS. FRY SHRIMP, 4 OR 5 AT A TIME, 2 TO 3 MINUTES OR UNTIL GOLDEN BROWN AND FULLY COOKED. DRAIN ON PAPER TOWELS. SKIM CRUMBS FROM OIL BETWEEN BATCHES. ADD REMAINING OIL IF NECESSARY TO KEEP DEPTH OF OIL TO 1 INCH. PLACE COOKED SHRIMP ON A PAPER TOWEL LINED BAKING SHEET AND KEEP WARM IN OVEN UNTIL ALL ARE FRIED. SERVE WITH SEAFOOD COCKTAIL SAUCE. MAKES 4 SERVINGS, FC = FOOD CLUB BRANDCOPYRIGHT TOPCO COBA0218KEEP IN A COOL, DRY PLACEQUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.