Recipe information
Yield
serves 4-6
Ingredients
1 cup all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 cup ice water
1 egg
2 tablespoons melted fat or vegetable oil
2 pounds uncooked shrimp, peeled and deveined, tails left on
Vegetable oil for deep frying
Preparation
In a large bowl stir together the flour, sugar, and salt. Beat in the ice water, egg, and 2 tablespoons fat or oil. Dry the shrimp thoroughly. Heat the oil for deep frying in a large, heavy pot until it registers 375 degrees. Holding the shrimp by the tails, dip them in batter. Carefully place them in the pot and fry until golden brown. Do not overcook; just a few minutes does the trick. Drain on paper towels and serve immediately.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
