MAIN DISH

MORRISON'S CAFETERIA

FRIED SHRIMP

• 2 pounds medium to large shrimp (about 3 dozen), cleaned and tails left on

• Vegetable oil for deep frying

BATTER:

• 2 tablespoons baking powder

• 1 ¼ teaspoons salt

• 3 teaspoons paprika

• 3 ¼ cups all-purpose flour

• 1 egg, slightly beaten

• 3 cups cold water

DREDGING MIXTURE:

• 1 cup flour, sifted

• 1 teaspoon garlic powder

•  ½ teaspoon white pepper

Blot shrimp dry with paper towels and set aside. Heat several inches of oil to 340 degrees in a deep, heavy pot or deep fryer.

Meanwhile, whisk the baking powder, salt and paprika into the flour. Whisk in the egg and water, blending well. Combine the dredging mixture in a shallow dish.

Hold shrimp by the tail, dredge, dip in batter and slip into hot oil. Fry a few at a time just until batter is golden. Drain on paper towels. Serve hot. Makes 6 servings.

Per serving (without oil for frying): 460 calories (9 percent from fat), 4.4 g fat (0.9 g saturated, 0.8 g monounsaturated), 265.1 mg cholesterol, 39.7 g protein, 61.6 g carbohydrates, 2.6 g fiber, 2,107.8 mg sodium.

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