1 1/2 c. peanut oil
1 lb. Extra Large Fresh Shrimp or Colossal Farm Raised Shrimp (7 to 9 per person, depending on size)
2 egg whites, beaten lightly with 2 teaspoons water
1/2 t. salt
1/4 t. paprika
1/4 t. Garlic Magic or Garlic Powder (optional) plus 1/8 t. for dipping sauce
1 sleeve saltine crackers
7 oz. ketchup
2 t. mayonnaise
4 T. heavy whipping cream
1 lemon cut in wedges
Crumble crackers fine in processor or in zip lock bag with rolling pin. Peel, devein and butterfly, rinse, and drain the shrimp. Prepare shrimp – Be sure to fully butterfly them, leaving tail on but splitting in 2 sections almost to the tail. Drain shrimp well.
Prepare cracker crumb coating. Prepare sauce (below).
Put oil on to preheat for frying to 350 Degrees F. or until a drop of water will sizzle. With a wire whip, lightly beat egg white with water. Whisk in the salt, paprika and garlic powder (optional). Put half the well drained shrimp in this mixture. Coat well.
Place shrimp in the cracker crumbs and coat well. Gently shake off excess. Slowly place these in the hot oil and fry for 3 minutes until lightly golden brown. Do not overfry! Drain well and place on paper towels or uncoated paper plates (the cheap kind) to drain. Repeat Process until all are cooked.
With a wire whisk, combine mayonnaise with Catsup until smooth. Slowly add cream and whisk together until you have a creamy sauce about the color of Thousand Island Dressing. Add garlic Magic (available at most super markets) or Garlic Powder to taste. Cover and refrigerate.
Serve Shrimp Hot with Dipping Sauce and Lemon Wedges!
- peanut oil
- Garlic Magic or Garlic Powder
- saltine crackers
- heavy whipping cream