Salt-Crusted Shrimp

Another from Amanda Hesser's Cooking for Mr. Latte; and another from Chef Rebecca Charles' Pearl Oyster Bar. You're supposed to eat them with the shells on, but for the sodium challenged I'd suggest removing the shells before eating.


Fill a deep saucepan with 2 inches of oil and heat to 350°F. Combine the flour and cracker meal in a bowl. Dredge the shrimp in the mixture. Shake off excess and drop into oil. Fry until shrimp is curled and crisp, and just cooked through, about 2 minutes. Drain on paper towels and shower both sides of shrimp with salt and pepper.

Serve with a little cold vegetable salad, tossed with a light vinaigrette, and tartar sauce.

A warm snack for 4.


vegetable or peanut oil for frying
1/2 cup flour
3 tablespoons cracker meal
12 medium sized shrimp, shells left on
coarse sea salt
freshly ground black pepper

Servings per serving
Calories xxx
Fat xxx
Sodium xxx
Cholesterol xxx
Carbs xxx

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