1lb. (10 - 15 ct.)H-E-B Wild Gulf Large Brown Shrimp,
1cupH-E-B the Baker's Scoop Seasoned Frying Flour,
1/3cupcracker meal or coarse corn meal,
2cupscanola oil for frying,
*cocktail sauce, tartar sauce, or lime slices,
1Thaw, peel and devein shrimp. To butterfly, cut a 1/4-inch deep slicealong the shrimp's spine (do not cut through). Spread the shrimp, sliced-side down on a sheet of foil and set aside.
2Combine egg and milk in a bowl and mix well with a fork.
3Combine flour and cracker meal in a small bowl and set aside.
4Dip butterfly shrimp in egg wash and press into seasoned flour mixture. Shake off excess and arrange on a foil lined baking sheet. Cover breaded shrimp with plastic wrap and keep refrigerated until ready to fry.
5Heat oil in a skillet over medium high heat for 4 to 5 minutes at 350 degrees F.
6Fry shrimp 2 to 3 minutes until golden brown. Place on paper towels to drain and keep warm. Serve shrimp hot with cocktail sauce, tartar sauce or lime slices.
No Nutritional Information Available