Culinary Circle

Also by request, sorry it took nearly two weeks, here is the fried shrimp recipe, from "Essentials of Classic Italian Cooking" by Marcella Hazan.

1 lb shelled shrimp as small as possible
2 eggs
salt
1/2 package active dry yeast, 1 1/4 tsp dissolved in 1 cup warm water
1 cup flour
vegetable oil for frying

1. Break eggs into a bowl, add large pinch of salt, and beat well with a fork. Add the dissolved yeast and then add the flour, while beating the mixture steadily with a fork.

4. Put enough oil into a pan to come 1/4 in up it's sides and turn up the heat to high(or whatever you need to get a good frying temp, we always use a thermometer, which has recommended temps on it).

5. Dip shrimp into the batter, let excess flow back into the bowl, then slip the shrimp into the frying pan. Do no crowd the pan. Once a golden crust has formed flip the shrimp and cook the other side, once golden brown and delicious remove from the pan with a slotted spoon and transfer to a cooling rack to drain.

6. Stir batter and repeat 5 until all the shrimp are cooked. Sprinkle with salt and eat promptly.