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Ingredients:
1/2 lb Alaskan Shrimp
2 Tbsp Flour
2 Tbsp Cornstarch
2 Tbsp seasoned dry Bread Crumbs
1/2 Tbsp ground Black Pepper
1 1/2 tsp Italian Seasonings
Water
Dipping Sauce
2 Tbsp Olive oil
1 tsp Anchovy paste
1 tsp minced Garlic
6 medium Italian Tomatoes, peeled, seeded, chopped
2 tsp Capers
2 tsp Lemon juice
1/4 cup dry White Wine
2 Tbsp soft Butter or Margarine
Salt and Pepper, to taste
2 Tbsp Basil or Parsley, chopped
Cooking Oil
dry Red Pepper Flakes, optional
Directions:
Peel and devein shrimp, leaving tail on. Set aside. Combine flour,
cornstarch, bread crumbs, pepper and Italian seasonings. Dip shrimp in water and then in seasoned flour mixture; set aside.
Dipping Sauce:
Combine
olive oil, anchovy paste and garlic in a skillet; cook and stir over medium heat for about 1 minute. Add tomatoes, capers, lemon juice and wine; bring to a boil and
simmer until tomatoes are cooked and mixture thickens. Puree in blender or food processor. Stir in butter and season to taste. Add parsley, if desired.
To Cook Shrimp:
Heat oil to 365° in a deep-fat fryer or deep skillet. Drop a few coated shrimp into hot oil and fry until done and golden brown (see cooking
times below). Drain on paper towels. Sprinkle with red pepper flakes, if desired. Serve with dipping sauce. Serves 4.
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