Crispy Parmesan Herb Shrimp

• 1 lb medium uncooked shrimp, peeled, deveined, tails on
• 1 cup seasoned flour
• 1 None large egg, lightly beaten
• 1/2 cup breadcrumbs
• 1/4 cup parsley, finely chopped
• 1/2 cup Parmesan, finely grated
• 1 tbsp oil, for deep frying
• None None Tartar sauce, to serve
• None None Lemon wedges, to serve

1. Butterfly shrimp by running a sharp knife down the back of each shrimp, almost all the way through.
2. Dust shrimp in flour, shaking off excess. Dip into egg, then press into combined breadcrumbs, parsley and Parmesan. Arrange on a tray and chill 5 minutes.
3. In a large saucepan, heat oil on high until a pinch of crumbs sizzles as soon as it is added.
4. Deep fry shrimp in 4 batches, 2-3 minutes each, turning, until crisp and golden. Drain on paper towels. Serve with tartar sauce and lemon wedges.

shrimp, flour, egg, breadcrumbs, parsley, parmesan, oil, tartar sauce, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/27030 (may not work)