French-Fried Shrimp

Ingredients

• 2 pounds fresh or frozen shrimp in shells
• Shortening or cooking oil for deep-fat frying
• 3/4 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• Dash pepper
• 1 beaten egg
• 1/2 cup cold water
• 2 tablespoons cooking oil
• Cocktail Sauce (see recipe, page 364) (optional)

Instructions

1. Thaw shrimp, if frozen. Peel shrimp, leaving the few sections before the tails and the tails intact. To devein shrimp, use a sharp knife to make a shallow slit along the back of each shrimp. Remove the sandy black vein, if present. To butterfly shrimp, make a deeper slit along the back of the shrimp, cutting almost all the way through. Lay the shrimp on a flat surface so that the sides open to resemble a butterfly. Rinse; pat dry with paper towels. Set aside.
2. In a large deep saucepan or deep fat fryer, heat 2 inches melted shortening or oil to 375°. Meanwhile, for batter, stir together flour, cornmeal, sugar, salt, and pepper. Make a well in the center. Combine egg, cold water, and the 2 tablespoons oil; add to dry ingredients. Beat with a rotary beater till smooth. Dip shrimp into batter.
3. Fry shrimp, a few at a time, in the hot fat for 2 to 3 minutes or till golden. Remove with a slotted spoon; drain on paper towels. Keep warm in a 300° oven while frying remainder. Serve with Cocktail Sauce, if desired.