Fried Shrimp

• 1- 1/2 pound Large Shrimp, Peeled And Deveined
• 1 cup All-purpose Flour
• 13 cups Cornmeal
• 1/2 teaspoons Old Bay Seafood Seasoning
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Black Pepper
• 1 whole Egg
• 1/4 cups Milk
• 2 Tablespoons Hot Sauce
• 4 cups Vegetable Oil

1. Place enough oil so there is 2 inches worth into a large saucepan or Dutch oven and heat on the stovetop until it reaches 375 F. While waiting for the oil to warm up, prepare the shrimp.
2. Combine the flour, cornmeal, Old Bay, salt and pepper in a small bowl.
3. In a shallow dish combine the egg, milk and hot sauce.
4. Dredge the shrimp in the flour mixture first.
5. Shake to remove excess flour from the shrimp.
6. Then, place shrimp into the egg mixture.
7. Turn to coat, remove and let excess drip off, then place back into the flour mixture.
8. Dredge in the flour thoroughly to make sure all sides are coated.
9. Repeat process with remaining shrimp, working in batches of 4 or 5 at a time.
10. Place shrimp in the hot oil, and cook, turning over in the oil several times, for about 2 minutes or until the shrimp are golden brown.
11. Be careful not to overcook!
12. Once you see the shrimp start to curl up, you know they are almost done.
13. Give then another 30 seconds to 1 minute at that point, to let them finish their browning.
14. Then pull them out immediately and let them drain on a paper towel lined plate.
15. You can keep shrimp warm in the oven on a wire rack set over a baking sheet.
16. But honestly, they are great at room temperature too.
17. Serve with lemon wedges and a good, spicy cocktail sauce.

shrimp, allpurpose, cornmeal, bay seafood seasoning, kosher salt, black pepper, egg, milk, hot sauce, vegetable oil

Taken from tastykitchen.com/recipes/main-courses/fried-shrimp/ (may not work)