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Shrimp Fritti with Italian Dipping Sauce

Shrimp Fritti with Italian Dipping Sauce

Preparation Time:
Cook time:
Yield: 4 servings


1/2 lb. 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

Dipping Sauce:

2 Tbsp Olive Oil
1 tsp Anchovy Paste
1 tsp Garlic, minced
6 medium Italian Tomatoes, peeled, seeded, chopped
2 tsp Capers
2 tsp Lemon Juice
1/4 cup Dry White Wine
2 Tbsp Butter, softened
Salt and Pepper, to taste
2 Tbsp Basil, chopped
Cooking Oil
Dry Red Pepper Flakes (optional)


Peel and de-vein 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. Drain on paper towels. Sprinkle with red pepper flakes, if desired. Serve with dipping sauce.

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