Shrimps in Yorkshire pudding is prepared with flour, salt, milk, eggs, and dripping from the roast pork, beef or vegetables but I prepared this recipe with vegetable oil because I added shrimps to it to give more flavor. For the shrimps I left the skin/scale on, you can use skin on or peel off. As always the recipe is simple and delicious. Let’s get cooking!
- 1 1/4 Cups All-purpose flour
- 1 1/2 Cups Milk
- 4 Eggs
- 4 Teaspoons Vegetable oil
- 14 Pieces Shrimps (you can use more)
- 1 Grated clove garlic
- 1/2 Tablespoon Thyme
- 1 Teaspoon Onion powder
- Knorr bouillon powder/cube
- Salt and pepper
For the Yorkshire pudding:
In a large bowl, sift the flour and salt. Then add thyme to the flour.
Mix milk and eggs together.
Add the milk and egg mixture and combine.
Season with pepper, let the batter to rest for at least 30 minutes.
For the shrimps:
Preheat the oven to 425 degrees F.
Clean the shrimps and season with knorr, grated garlic, onion powder, thyme, salt, and pepper, mix and set aside. All the seasons will also give the Yorkshire pudding flavors.
Place a skillet/pan (oven proof) over medium-high heat. Add oil and when the oil gets hot, add the shrimps and cook on both sides for a couple of minutes.
Turn off the heat and transfer the shrimps to a plate.
In the same pan, add the Yorkshire pudding into the skillet then place the shrimps over the batter, I sprinkled green onions. You can add any topping of your choice.
Bake in the preheated oven for about 25 minutes (or more) until it you the batter is brown at the edges or fully cooked.
Serve and enjoy!