Shelly's Recipe

CRISPY BREADED SKILLET SHRIMP

Category: Fish and Seafood

2 lbs unpeeled large raw shrimp
27 Ritz crackers, crushed (about 1-1/2 cups)
1/2 cup flour
1/2 tsp fresh ground black pepper, divided
1 1/2 tsp seasoned salt
1/2 cup buttermilk
2-3 drops Tabasco sauce (or adjust to taste)
1 large egg, slightly beaten
Vegetable oil (for frying)

Peel the shrimp, devein and leave the tails on.

In a bowl mix together the crushed crackers, flour, 1/4 to 1/2 tsp black pepper and seasoned salt.

In another bowl mix/whisk together the buttermilk and egg, Tabasco and 1/4 tsp 1/4 to 1/2 black pepper until well combined. Holding the shrimp by the tail dip the shrimp into the buttermilk mixture, then dredge into the cracker mixture.

Pour about 3 inches of oil into a large deep heavy-duty skillet or a cast-iron skillet (or use a deep fryer) heat oil to 375 degrees. Holding the shrimp by the tail carefully place the shrimp into hot oil. Fry in batches for about 1-2 minutes or until golden brown. Drain on a wire rack with paper towels under the rack (do not place the cooked shrimp directly onto the paper towels or they will become soft).