ingredients
2 pounds medium to large shrimp, cleaned and tails left on
vegetable oil, for deep frying
Batter
two tablespoons baking powder
1 1/4 teaspoon salt
3 teaspoons paprika
3 1/4 cups all-purpose flour
1 egg, slightly beaten
3 cups cold water
Dredging Mixture
1 cup flour, sifted
1 teaspoon garlic clove powder
directions
Blot shrimp dry with sponges and hang aside. Heat several inches of oil to 340 levels F inside a deep, heavy pot or deep fryer.
Meanwhile, whisk the baking powder, salt and paprika in to the flour. Whisk within the egg and water, blending well.
Combine the dredging mixture inside a shallow dish. Hold shrimp through the tail, dredge, dip in batter and put on herbal. Fry a couple of at any given time just until batter is golden. Drain in writing towels. Serve hot.
Recipe Source: Linda Cicero's Cook's Corner