This recipe comes from my Father, who go it from a friend, that used to own a restaurant. That restaurant’s doors may be closed some time ago, but this recipe from that kitchen most certainly not forgotten. If you don’t eat shrimp, you could sub tofus or fried chickens. I eat shrimp. And love it. If you are going to steal the recipe, changing two ingredients is the rule? Perhaps not the main ingredient. Peanut oil can be substituted. But and only if you have an allergy. Why mess with a good thing?
-Peel down to one knuckle on the tail of 1 pound of shrimp. After peeled, devein and butterfly shrimp.
-Wash peeled/deveined/butterflied shrimp and place in a bowl with 1 teaspoon salt and ¼ teaspoon of pepper. Cover bowl and refrigerate overnight.
-The next day, drain bowl.
-To make the breading for shrimp, take 1 sleeve of saltine crackers and use blender or food processor to make a crumbly consistency. (The consistency will be that of corn meal.)
-Use a sheet of waxed paper (or aluminum foil) to dredge shrimp into the saltine cracker crumbles.
-If using a deep fryer, pour peanut oil to fill the fryer half way. If using a frying pan, pour in enough peanut oil to float the shrimp.
-Let shrimp float until golden brown.
-Take golden brown shrimp out of deep fryer or frying pan and place on a pan with paper towels to soak up any oil.
-Eat and enjoy!
Until Next Time…