| FRENCH-FRIED SHRIMP |
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4 servings1 pound small fresh shrimp in the shell (about 50) 1/2 teaspoon salt 1/4 teaspoon onion salt 1/4 teaspoon pepper 1/8 teaspoon garlic powder 1/4 cup all-purpose flour 1 egg 2 tablespoons water 1 cup coarse dry bread crumbs CRISCO Shortening for deep frying Shell shrimp leaving on tails; devein. Rinse and pat dry. Combine salt, onion salt. pepper, and garlic powder. Blend 3/4 teaspoon of the combined seasonings with flour; set aside. Beat egg, water, and remaining combined seasonings. Coat shrimp with flour mixture, then dip into egg mixture; drain well. Using a small amount of crumbs at a time and adding more as neded, coat each shrimp lightly with crumbs. Heat Crisco to 350ºF in a deep saucepan or deep fryer. Fry 6 shrimp at a time in hot Crisco for 3 minutes or until well browned. Drain on paper towels. Let temperature return to 350ºF before frying more shrimp. Serve with lemon wedges, seafood cocktail sauce, or Tartar Sauce. |
