Fried Shrimp

excerpted from The Good Home Cookbook
edited by Richard J. Perry

1 ½    tsp. salt
24 large shrimp, peeled and deveined
Oil for frying
½ cup half-and-half or milk
1 large egg    
½ cup all-purpose flour
½ cup yellow cornmeal    
1  tsp. 
¼  tsp. black pepper

     Season the shrimp with ½ teaspoon salt and set aside.

     Begin heating 1 inch of oil in a large heavy skillet or pot to 350 degrees. Preheat oven to 200 degrees.

     Beat the milk and egg together in a shallow bowl. In a second shallow bowl, stir together the flour, cornmeal, salt and pepper.

     One at a time, dip each shrimp into the milk mixture, then dip into the flour mixture until well coated.

     Carefully slide a few shrimp into the oil and fry until golden brown, about 1 minute. Remove with a slotted spoon and place in the oven in a single layer on a baking sheet lined with paper towels. Continue frying the remaining shrimp. Serve hot with cocktail sauce or tartar sauce and lemon wedges.

    Makes 4 servings.

Fish & Seafood
The Good Home Cookbook
The Good Home Cookbook



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