After a wonderful two-week holiday break, my hands were itching to cook. It was great to see well-rested kitchen staff together again and smiling, familiar faces of people who attend Wednesday Noon Service.
Served with Side Salad with Mustard Vinaigrette and Garlic Pickles
Fried Shrimp can be served on a bed of garden salad.
1 pound of 21-25 Shrimp, peeled
2 Egg whites
1 Tbsp Cornstarch
1 Tbsp. All-purpose dry rub (See earlier post)
Salt & Pepper
1 Cup each of Corn Meal & Self-Rising Flour
2 Tbsp. All-purpose Dry Rub
Whisk egg whites, cornstarch, salt, pepper, and dry rub. Marinade shrimp for 30 minutes. Dredge in corn meal mixture. Heat oil 375 degrees. Fry until shrimp coating turns pale yellow. Do not over fry. Serve with shredded lettuce, sliced tomato, plenty of pesto aioli on a crusty roll.