Ingredients:
2 lbs. unpeeled, large fresh shrimp
1/2 cups crushed buttery round crackers (about
26 crackers)
1/2 cup all-purpose flour
lf.
a tsp. pepper divided
1/2 tsp. salt
1/2 cup buttermilk
2 to
3 drops hot sauce l large egg Vegetable oil
Instructions:
Peel shrimp, leaving tails intact, anddevein, if desired. Combine crushed crackers, flour, 1⁄2 t. pepper, and salt in shallow dish. Stir together buttennil hot sauce, egg, and remaining 11.. t pepper in a bowl until blended. Dip shrimp in buttermilk mixture; dredge in cracker mixture. Pour oil to a depth of 21⁄2″ into a large, deep cast-iron or heavy skillet; heat to 375°. Fry shrimp, in batches, 1 to 2 minutes or till golden; drain on wire racks over paper towels. Makes 6 servings.
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