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Serves: 6
2 1/4 pounds medium fresh shrimp
1
tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper
3 beaten eggs
3 ounces flour
2 cups fresh bread crumbs
canola
oil for frying
1 bunch fried parsley
6 ounces remoulade sauce (recipe
below)
Shell and devein shrimp. Rinse under cold water and drain.
Butterfly the shrimp. Season with salt, pepper and lemon juice. Marinate for
1/2 hour or more.
To bread shrimp, dip each shrimp in flour and egg, and in
bread crumbs.
Deep fry for 2 to 4 minutes, according to size. Arrange on a
platter covered with a white cloth napkin. Surround with the fried parsley.
Serve sauce separately.
|REMOULADE SAUCE:
1 1/2 cups mayonnaise
1 tablespoon capers
1 tablespoon chopped pickles
1 anchovy fillet,
chopped
1 teaspoon chopped tarragon
1 teaspoon chopped shallots
1
tablespoon chopped parsley
1 teaspoon prepared mustard
Combine all
ingredients together. Serve cold.
