Fried Shrimp

By SallySmo

Ingredients

• 1 cup flour
• 2 teaspoons garlic powder
• Freshly ground pepper
• 2 eggs
• 1 cup milk
• 36 saltines
• 1 pound shrimp, medium or large
• Vegetable oil or shortening

Preparation

Step 1

Combine first three ingredients and pour onto flat plate.

Whisk eggs and milk together in a small bowl.

Crush saltines and place onto another flat plate or shallow bowl.

Remove shells and devein shrimp. You may leave the tails on…or not. Your choice. Butterfly each shrimp with a small sharp knife.

Roll each shrimp in seasoned flour, then dip in egg mixture, and finally, press shrimp into crumbs until covered. Be sure shrimp is butterflied (spread open) for maximum crumb retention which equals more crunchiness. Allow to sit on wax-paper covered cookie sheet for about 30 minutes.

Fry in 3-4 inches of oil heated to 375 degrees until golden. It doesn’t take long so stay close. Remove from grease and allow to drain onto paper towels.

No-recipe remoulade sauce: To approximately ½ cup mayonnaise, add enough catsup until it’s nice and pink. Stir in a generous spoonful of pickle relish and one hardboiled egg, chopped finely.