Recipes

Preheat 1-inch of oil in a deep skillet over medium to medium-high heat. Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over. Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place. Vegetable or peanut oil, for frying 1 large egg 1 cup milk, eyeball it 1 1/2 pounds large shrimp, deveined Salt 1/2 cup flour 1 cup cornmeal or bread crumbs 2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay) 4 soft club rolls or sub rolls, split 1 beefsteak tomato, thinly sliced 8 pieces Bibb or butter lettuce 1 lemon cut into wedges 1/4 cup sweet pickle relish 1/2 cup spicy, grainy mustard Few drops hot sauce

Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 10 minutes Yield: 4 servings