French-Fried Shrimp

1 cup all-purpose flour

½ tsp sugar

1 beaten egg

2 tbsp cooking oil

2 lbs fresh or frozen shrimp in shells

All-purpose flour

Shortening or cooking oil for deep-fat frying

For batter, sir together the 1 cup flour, the sugar, and ½ t sp salt. Make a well in the center. Combine egg, the 2 tbsp oil, and 1 cup cold water; pour into dry ingredients. Beat with a rotary beater until smooth.

Peel shrimp, leaving last section and tail intact. With a sharp knife, make a shallow slit along back of shrimp. If present remove sandy black vein. Make a deeper slit in the shrimp’s back, cutting almost all the way through the shrimp to butterfly it. Pat dry with paper toweling. Dip shrimp in flour to coat. Dip flour coated shrimp into batter.

In a saucepan or deep-fat fryer, heat shortening or oil to 375. Electric frying pan works well. Fry a few shrimp at a time in the hot fat for 2 to 3 minutes or till golden . Remove from fat with a slotted spoon; drain on paper toweling. Keep hot in warm oven while frying remaining shrimp. You may freeze on cooking sheets and then package for later use when you just thaw and heat quickly in hot oven. Serves 6 to 8.