Tony Chachere's Fried Shrimp

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Master Chef
Jan 4, 2005
Savannah, GA and Somewhere near Lexington, NC
Tony Chachere's Fried Shrimp

1 lb. fresh shrimp
(26-30 to a pound)
1 small can evaporated milk
2 eggs
1 tablespoon baking powder
2 tablespoons vinegar
1 cup flour
Creole Seasoning to taste

Remove head and shell from shrimp but leave fantail.
Split shrimp down back and remove vain. Make a mixture
of eggs, evaporated milk, baking powder and vinegar. Marinate
shrimp for at least 1 hour in this mixture. Remove, season lightly
with Creole Seasoning. Dip shrimp in flour, then batter, then again
in flour. Fry in 380-degree deep fat fryer until shrimp are brown and float on top.

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