2 to 3
as a Main Course.
- 1 pound medium shrimp, completely shelled, tails removed, cleaned, and blotted dry
- Velvet the shrimp (see Velveting Chicken) in 1½ cups oil at a moderate temperature (325 degrees). Or, to simplify, stir-fry them in 3 tablespoons of oil just until they turn opaque. Remove them