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| Peanut oil for deep-frying |
| 2 pounds small, large or jumbo shrimp, peeled deveined, tails intact |
| 1. Heat 3 inches of oil to 365 degrees in a Dutch oven. |
| 2. Place the shrimp in a medium bowl. Mix the milk and eggs in a glass measure with a fork until |
| blended and pour over the shrimp. Toss the shrimp until coated and drain in a colander. |
| 3. Roll the shrimp in the cracker meal and shake off excess. |
| 4. Fry the shrimp till golden, turning as necessary, I to 2 |
| minutes. Remove with a strainer or Chinese spider (also called a skimmer) and shake off the |
| excess oil. Serve with tartar sauce, if desired. |
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