Immerse in deep hot fat	Fried Shrimp with Tartar Sauce

---

French Fried Shrimp with Tartar Sauce

Source: St. Louis Post-Dispatch, September 19, 1948

Yield: 2 to 3 servings

---

Ingredients

• 1lb fresh shrimp

• 1 qt water

• 1/2 tsp salt

• 1/2 tsp paprika

• 1 small onion

• 1 clove garlic

• Flour

• Milk

• Ready-prepared dip

• Tartar sauce (see recipe)

---

Preparation

To prepare the dish by frying alone, fresh or green jumbo shrimp are peeled and the sand vein removed. Leave the last joint and the tail intact. Sand vein is removed with knife point after shelled shrimp has been slit along under side. Cut part opens during frying into shape that gives the name butterfly to dish.

Peeled, cleaned shrimp are dipped first in flour, then in milk and last in a commercial ready-prepared coating containing dried egg and milk.

Coated shrimp are placed in wire basket which is then immersed in deep hot fat at 400 degrees. Shrimp should be at room temperature when immersed and fried a few at a time to prevent cooling of fat when they are put in. Frying time is about four minutes. Shrimp are drained on paper towels and served hot with tartar sauce.

For the more highly flavored form of the seafood, shrimp are boiled for 10 minutes in water to which onion, salt, paprika, and garlic have been added. Water and ingredients are allowed to boil for five minutes before shrimp are put in. After draining, the procedure is the same as with fresh shrimp.

---

Tartar Sauce

• 3/4 cup mayonnaise

• 1/4 Tbsp finally chopped onion

• 1/2 Tbsp capers

• 1/2 Tbsp finely chopped pickles

• 1/2 Tbsp finely chopped olives

• 1/2 Tbsp finely chopped parsley

• 1 Tbsp tarragon vinegar

Mix chopped ingredients with capers, mayonnaise and tarragon vinegar.

Yield: 1 cup