Ingredients: 1 egg, beaten 1 cup milk 1/2 heaping cup of corn kernels and the milk scraped from one ear of corn 1/2 tbsp. baking soda 2 tsp. baking powder 3/4 cup yellow cornmeal 1/4 cup flour 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 18 large shrimps, peeled, deveined and butterflied Solid vegetable shortening for deep-frying 2-tsp. Rustic Rub Rustic Rub: 8 sprigs of fresh rosemary, leaves removed and finely chopped 4 garlic cloves, finely chopped zest of 3 lemons 1/4 cup olive oil salt black pepper Directions:1. Combine the egg, milk, 1 tsp. of the rub, and the corn and corn milk in a bowl and whisk for about 1 minute. Add the baking soda, baking powder, cornmeal, flour, salt, and black pepper. Mix well to make a thick batter. 2. Season the shrimps with the remaining 1 tsp. rub. Roll each shrimp in the batter and coat evenly. Heat the shortening to 360 degrees. Fry about three shrimps at a time, until golden brown. 3. Drain on paper towels and serve immediately. Rustic Rub: Combine all ingredients and mix well. |