December 20: National French Fried Shrimp Day

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Title: Luby's Fried Shrimp
Categories: Seafood, Breads
Yield: 6 Servings

2/3 c All-purpose flour
2 1/3 c Saltines; coarse crushed
1 c Buttermilk
3 Extra-large eggs
1/2 ts Salt
1/4 ts Pepper
48 Jumbo shrimp; tails on,
- deveined
Vegetable oil

In a small bowl, place the flour. In another small bowl,
place the cracker crumbs. In a medium bowl, whisk together
the buttermilk, eggs, salt, and pepper until well blended.

Holding the shrimp by the tail, coat each in the flour,
shaking off any excess. Dip into the buttermilk mixture and
then into the cracker crumbs, coating evenly and pressing
the crumbs firmly into the shrimp.

In a large saucepan or Dutch oven, heat about 2" of oil to
325ºF/160ºC - 350ºF/175ºC.

Fry the shrimp, 8 to 12 at a time, until just cooked through
and golden brown, about 2 to 2-1/2 minutes. Do not overcook
or the shrimp will toughen. Drain on paper towels.

Makes 6 servings.

TIP: To crush the crackers, place in a plastic bag, squeeze
out the air, and close the bag securely. Roll over the bag
using a rolling pin until the crackers are coarsely crushed.

SERVING SUGGESTION: Serve these crispy shrimp solo or with a
cocktail sauce, salsa, ketchup, or a squeeze of lemon, as
you prefer.

Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection"

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