Carol'S French Fried Shrimp
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A home-kitchen version of carol's french fried shrimp, written step by step so it's easy to follow built around good seafood and pantry staples.
Ingredients
- 1 c. sifted all-purpose flour
- 1/2 tsp. sugar
- 1 c. ice water
- 2 lb. fresh shrimp
- 1/2 tsp. salt
- 1 slightly beaten egg
- 2 Tbsp. salad oil
Method
Combine ingredients, except shrimp; beat.
Peel shell from shrimp, leaving last section and tail intact (optional). Butterfly shrimp by cutting almost through at center of back without severing ends.
Remove black vein.
Dry shrimp thoroughly between paper towels.
Dip into batter.
Fry in deep, hot fat (375°) until golden brown.
Drain on paper towels.
Serve immediately with lemon wedges and cocktail sauce or ketchup.
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