Recipe - French-Fried Shrimp

2 pound Medium or large fresh shrimp
1 cup Allpurpose flour
One half teaspoon Sugar
One half teaspoon Salt
1 Egg; slightly beaten
1 cup Cold water
2 tablespoon 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 MCRecipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997