Craig Claiborne

Batter-Fried Shrimp

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 pound jumbo shrimp
  • ¾ cup all-purpose flour
  • 1½ teaspoons</

Method

  1. Shell the shrimp, leaving on the tail section; devein. Wash and dry the shrimp.

  2. Combine the flour, baking powder, salt and monosodium glutamate. Gradually blend in the water to make a smooth batter.

  3. Heat the oil to 375°F. on a frying thermometer. Holding the shrimp by the tail, coat with the batter, except for the tail section, and d