Title: French-Fried Shrimp
Categories: Appetizers, Seafood
Yield: 4 Servings

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

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 NGavlak@aol.com on Oct 10, 1997