All-You-Can-Eat Crisp Cornmeal Shrimp

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1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons Old Bay Seasoning
1/4 teaspoon salt
2 eggs, lightly beaten
1 pound frozen peeled and defined large shrimp with tail on, thawed
Tartar sauce
Lemon wedges

In a shallow bowl, combine flour, cornmeal, salt and Old Bay Seasoning.  In another bowl, lightly beat two eggs.

Dip the shrimp in the eggs, then coat in the cornmeal mixture.

In a skillet, cook the shrimp until golden brown and crisp in a 1/2" of canola oil, about 3 minutes (about 5-8 at a time).  Transfer to paper towel-lined plate to drain.  Keep warm in a 200o F oven until all the shrimp are cooked.

Serve with lemon wedges and tartar sauce for dipping.

I make up my own tartar sauce instead of using store-bought.  For every 1/2 cup of mayonnaise I add, 1 Tablespoon fresh lemon juice, 2 teaspoons fresh minced onion, 1 teaspoon sweet pickle relish, 1 teaspoon horseradish and freshly ground pepper.


- Cathy Pollak


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