Categories: Seafood, Vegetables

Ingredients

• 1 1/3 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• 1 egg

Directions

1. Mix all together. I like for it to be thinner. I add more milk, you can add more milk or more flour and still not hurt the batter. Too thin and it won’t stick to the shrimp or onion. Too thick and it gets heavy and soggy and holds lots of grease. When fried will resemble Tempura.

2. Wash, devein and dry shrimp, leaving tails on. Butterfly large shrimp, leave small shrimp whole.

3. Dip into batter and drop into deep hot Crisco.

4. Fry until golden, turning once.

5. Serve with Red Cocktail Sauce recipe also in this book.

6. For Onion Rings: Slice onion into not quite 1/2 inch slices. Separate rings. Rinse off. Set on towel to dry, then put in plastic bag in fridge over night.

7. Heat Crisco in heavy large cast iron skillet.

8. Dip one at a time into the batter then put in the hot oil, flipping as necessary.

9. Drain on a cookie sheet lined with paper towels or brown paper bag.

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