| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables | French | Appetizers, Seafood | 4 | Servings |
INGREDIENTS
| 2 | lb | Medium or large fresh shrimp |
| 1 | c | All-purpose flour |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | Egg; slightly beaten | |
| 1 | c | Cold water |
| 2 | tb | Vegetable oil |
| Hot vegetable oil |
INSTRUCTIONS
Peel shrimp, leaving the last section of shell and tail intact. Butterfly shrimp by cutting along outside curve almost through; remove vein. flatten shrimp and set aside. Combine flour, sugar, salt, egg, water , and 2 tablespoons oil; beat until smooth. Dip shrimp into batter, and fry in deep hot oil until golden. Yield: 4 to 6 servings. NOTES : Submitted by Mrs. Debra Lancaster, Hawkinsville, Georgia. Recipe by: Southern Living 1979 Annual Recipes Posted to MC-Recipe Digest V1 #836 by [email protected] on Oct 10, 1997
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