Simple Shrimp
Simple Shrimp. Truly it is simple shrimp. Linda Allen, a great Southern home cook, first introduced me to this utterly addictive shrimp. I added my own dipping sauce, but the methodology is all hers. Who’d ever think that Wondra flour is the secret ingredient? The key, though, is semi-deep frying the shrimp until they are golden and crisp. No need for salt and pepper as the Wondra imparts enough flavor.
Simple Shrimp
Serves 4
16 large peeled shrimp, tails on
½ cup Wondra, plus more as needed
canola oil for frying
Asian Dipping Sauce, page 269 in my cookbook
Directions
Defrost shrimp if frozen. Rinse and pat dry with paper towels. Put shrimp in a bowl or plastic bag. Add Wondra and shake to coat.
Heat a cast-iron skillet large enough to hold half of the shrimp. Add oil to a 2-inch depth and heat until shimmering. Add the shrimp and fry until golden before turning about 3 minutes. Turn once and fry until very crispy. Drain on paper towels.
Let oil reheat before adding the second batch.
Serve hot with Asian Dipping Sauce, found in my cookbook
*Costco’s frozen, uncooked, peeled shrimp are really good!
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
