|Nutritional Guidelines (per serving)|
|Servings: 3 cups shrimp (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In this shrimp recipe, large shrimp are battered with a mixture of egg, milk, cornmeal, and flour then deep fried in oil. Enjoy this fried shrimp as a snack or serve with fries for a wonderful lunch or dinner.
If the shrimp is frozen, thaw.
Peel the shrimp, including the tails. To devein, run a small, sharp knife down the back of each shrimp. Pull the dark vein out. You might have to loosen it or scrape part of the vein out with the tip of the knife.
Season the shrimp with 1 1/2 teaspoons salt and the pepper; let stand at room temperature for 10 to 15 minutes.
In a bowl whisk the egg with the cream or milk until smooth. Add the cornmeal, flour, baking powder and remaining 1/4 teaspoon of salt; stir until the batter is well blended and smooth. Add more milk or cream if the batter is very thick.
Put about 1 quart of vegetable oil in a deep fryer or a deep, heavy pan. Heat the oil to 350 F.
Add the prepared shrimp to the batter and stir to coat them thoroughly.
When the oil reaches 350 F, carefully drop shrimp in deep, hot fat. Don't overcrowd. Adding too many shrimp will cause the temperature to drop significantly, resulting in an oilier coating.
Fry until light golden brown, about 2 to 4 minutes.