2 pounds medium to large shrimp (about 3 dozen), cleaned and tails left on Vegetable oil for deep frying
BATTER:2 tablespoons baking powder1 1/4 teaspoons salt3 teaspoons paprika3 1/4 cups all-purpose flour1 egg, slightly beaten3 cups cold water
DREDGING MIXTURE:1 cup flour, sifted1 teaspoon garlic powder1/2 teaspoon white pepper
Makes 6 servings.
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Blot shrimp dry with paper towels and set aside. Heat several inches of oil to 340 degrees in a deep, heavy pot or deep fryer.
Meanwhile, whisk the baking powder, salt and paprika into the flour. Whisk in the egg and water, blending well. Combine the dredging mixture in a shallow dish.
Hold shrimp by the tail, dredge, dip in batter and slip into hot oil. Fry a few at a time just until batter is golden. Drain on paper towels. Serve hot.
Per serving (without oil for frying): 460 calories (9 percent from fat), 4.4 g fat (0.9 g saturated, 0.8 g monounsaturated), 265.1 mg cholesterol, 39.7 g protein, 61.6 g carbohydrates, 2.6 g fiber, 2,107.8 mg sodium.