Monday, January 30, 2006

Shrimp Oriental © 1965

1 pound packaged (raw, frozen) fully-peeled, de-veined shrimp
1/4 cup lemon juice
1 cup flour
3 eggs beaten
1 1/2 teaspoons salt

Thaw shrimp. Pour lemon juice over shrimp and let stand 10 minutes. Cut shrimp almost through lengthwise and spread open. Place flour in paper bag. Add shrimp and shake well. Combine egg and salt. Dip each shrimp in egg. Place shrimp in a heavy frying pan which contains about one-eighth inch fat, hot but not smoking. Fry at moderate heat. When shrimp are brown on one side, turn carefully and brown the other side. Cooking time approximately 4 minutes. Drain on absorbent paper. Serves 6.

Shrimp Tips from New Orleans


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