Culinary Circle

We've fried up shrimp before for coating with sauce in Chinese recipes but never just for eating. Tom found a great recipe for battered shrimp in The Classics of Italian Cooking. It was a bit weird in that it had some yeast in it, but we ended up with a nice crisp light coating on the shrimp and it was excellent. Tom and I finished off this whole platter for dinner one night.

Cook-Tom
Time-1 hour