A classic restaurant-style appetizer, finger-food or topper for rice or pasta. I wanted to call this two servings, but I took down the whole plate myself pretty easily.
Ingredients
1 1/2 cups shelled, de-veined, cooked shrimp
1 cup fine breadcrumbs (I used gluten-free rice crumbs)
1 egg
2 teaspoons minced garlic
Pepper
Dried parsley
Vegetable or canola oil
Fresh lemon wedges
Preparation
- If using frozen shrimp, thaw and pat dry.
- Pour breadcrumbs into a bowl.
- Beat egg in a second bowl. Stir in your minced garlic and pepper to taste.
- Pour about a 1/2 inch of oil into a skillet or frying pan and heat until a drop of water sprinkled into the oil immediately sizzles.
Cooking
Work in batches of about a 1/2 cup of shrimp at a time. Mix the shrimp in with the egg to coat. Fish the shrimp out of the egg bowl with a slotted spoon and toss in the breadcrumbs to thoroughly cover. Place carefully into the oil and fry until lightly browned on the bottom side, then flip until evenly browned on the other side. Drain on paper towels.
Serving
While still hot, sprinkle the breaded shrimp with parsley. Serve with lemon wedges and your favorite seafood dip -- like tartar sauce or sweet chili sauce.
A Little Backstory:
I dated a guy once who never seemed to eat anything. The few times we went out, he always said something like "I'm good, but order something if you want." Not sure if he just ate at odd hours or was too cheap to buy food at a restaurant. Regardless, at this beautiful Italian place we sat on the patio and I ordered the bowl of fried shrimp appetizer -- then proceeded to eat it all while he droned on about his infected toenail. Can't remember what his name was. But I'll never forget that shrimp.
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