Devilled Shrimps

Crevettes à la Diable


Take some nice fresh picked shrimps, roll them in flour as for whitebait, and put them in a frying basket and fry them for three or four minutes in clean boiling fat which must be enough to cover them; when quite a pretty golden colour and crisp, take them up, turn them out on a clean cloth and sprinkle with a tiny dust of cayenne pepper and a little finely chopped parsley; dish up on a hot dish on a paper, and serve at once.