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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 lb. large shrimp, u 16-20 size |
3 eggs |
1/2 -tsp. extra-virgin olive oil |
1 tbs. parsley, minced |
1 clove garlic, minced |
1 pinch saffron |
1/4 -tsp. baking soda |
1/2 -tsp. gray salt |
1 cup all-purpose flour |
pinch of freshly-ground black pepper |
Directions:
1. Peel and de-vein the shrimp. Rinse under cold water and pat the shrimp dry with paper towels. Beat the eggs with 3 tablespoons of water and the olive oil. Add the parsley, garlic saffron, baking soda and salt. Stir in the flour to make a smooth batter and allow to rest for 1 hour, unrefrigerated.
2. In a deep pan heat olive oil to 350 degrees F. Dip shrimp into batter, allowing any excess to drip off. Fry until golden brown and slightly puffed.
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