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8 Large uncooked Shrimp or Prawns
1/2 Cup Flour
1 Cup Canola Oil

Preparation

For a meal or horsderves, this can be made from frozen or fresh uncooked shrimp. It's best to use large shrimp. Pull out the amount you think you will need and allow to defrost if they are frozen. Place oil in a cooking pot and set the pot to med-high heat on your stove.

Peel the shrimp while leaving the tail on. Wash and devein the shrimp by cutting slightly along the back and remove anything that is not the color of the shrimp meat. Then take your knife and starting at the tail, slice the shrimp in half lengthwise just stopping short of the top. This makes your shrimp longer and will look pretty when they cook.

Place the shrimp in the flour and coat it thoroughly. The moistness of the shrimp will allow the flour to adhere. No seasoning is necessary as the shrimp will provide all the flavor. Test your oil by adding a pinch of flour to it. If it bubbles-your ready to go!

Slowly and carefully add your shrimp one at a time to the oil. They may pop and sputter at first, so be careful! Allow to cook for approximately 2 1/2 minutes on each side and remove onto a plate lined with paper towel.

Serve on their own or with a rice as a meal!

If you would like a quick dipping sauce, try mixing this up:

3 Tablespoons Ketchup
1 Tablespoon Horseradish (Hot)
1 Tablespoon Mayo
A dash of Worcestershire

Enjoy!

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Reviews

7/02/10

Theresa111 says:

I just cannot get enough of plump fresh fried shrimp.

10/08/10

rescuepits1 says:

I will preface my comments by saying that I am living in the "Deep South," only a few miles from the Gulf of Mexico -- thus, this would make me a "fresh-only-shrimp-snob!" If I am going to eat shrimp, it has to be fresh. However, if something is fried, I suppose frozen ANYTHING would suffice to some degree! I would also advise NOT cutting your shrimp down the middle. It causes loss of natural moisture, dries it out, and makes it taste entirely different than if left intact. The only reason to "butterfly" a shrimp is to stuff it with crabmeat stuffing or some other sort of thing. Lastly, a hefty hit of Bay Seasoning in your flour makes a large difference in the taste! I applaude the fast and easy idea here; and as said before -- nothing really is BAD WHEN IT IS FRIED! These were just a few "tips" you might want to consider! Sadly, due to the oil spill, our shrimp are still considered by most to be ruined or contaminated -- so we will be getting it elsewhere for a long time.

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