| FRENCH-FRIED BUTTERFLY SHRIMP |
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6 servings2 pounds shelled, deveined shrimp 1 cup sifted all-purpose enriched flour 1/2 teaspoon sugar 1/2 teaspoon salt 1 cup ice water 2 tablespoons CRISCO Oil 1 egg CRISCO Oil for deep frying Hot sauce With a sharp knife, slit shrimp deeply down back without cutting all the way through. Wash shrimp and dry between paper towels. In a bowl, combine flour, sugar and salt. Add ice water, 2 tablespoons Crisco Oil and the egg; beat until smooth. Dip shrimp, a few at a time, into the mixture. Deep fry in Crisco Oil heated to 375ºF. Cook for 3-5 minutes, until golden brown. Drain on paper towels. Serve hot with your favorite hot sauce. |
