Impress your guests at your next fish fry with this irresistibly crunchy shrimp for starters.
Ingredients
Vegetable oil, for frying
2 large eggs, lightly beaten
1 cup evaporated milk
1 cup self-rising flour
½ teaspoon garlic salt
¾ teaspoon black pepper
¼ teaspoon smoked paprika
2 pounds large shrimp, peeled and deveined
Instructions
In a Dutch oven, pour oil to fill halfway. Heat over medium heat until a deep-fry thermometer registers 350°. Set a wire rack over a rimmed baking sheet.
In a shallow bowl, whisk together eggs and evaporated milk. In a separate shallow bowl, whisk together flour, garlic salt, pepper, and paprika. Working in batches, dip shrimp in egg mixture, letting excess drip off. Dredge in flour mixture.
Fry until golden brown, about 3 to 4 minutes. Let drain on prepared rack.
Notes
KITCHEN TIP: Shrimp Calabash is excellent served with cocktail sauce. For an easy dip, mix together ½ cup ketchup, 2 tablespoons horseradish, 1 tablespoon fresh lemon juice, and 1 teaspoon Worcestershire sauce.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/shrimp-calabash/