Title: French-Fried Shrimp
Categories: Appetizer 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. Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: Southern Living 1979 Annual Recipes

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