French Fried Shrimp

A really tasty and crispy battered shrimp dish from Better Homes and Gardens Magazine March 1941... We have eaten it quite a few times. Our favourite way of serving is on tortillas, with shredded cabbage and Sriracha mayonnaise

The only change I make to the recipe is to add a bit of black pepper to the batter.. and sometimes a bit of spice with chili or paprika. I also prefer to remove the shrimp tails too. It just makes it less fiddly, 

1 cup flour

2 teaspoon sugar

½ teaspoon salt

1 egg

1 cup ice water

2 tablespoons melted fat or salad oil

2 pounds fresh shrimp

• Combine ingredients, except shrimp; beat well. 
• Peel shell from shrimp, leaving last section and tail intact. 
• Cut thru back to divide in half but do not sever; remove black vein. 
• Dip shrimp in batter; fry in deep fat (375°) until golden brown. 
• Drain on absorbent paper. 
• Serve immediately with Tartare or Soy Sauce. 

Magazine Illustration

Better Homes and Gardens Magazine
March 1941