Yield: 4 Servings

Adapted from: Grits & Pinecones

This could be good. It was OK, I think it would be better with a dip in egg wash before the flour.

• 1lb jumbo shrimp, peeled and deveined
• 1cup AP flour or half corn starch
• 1tsp kosher salt
• ½tsp ground black pepper
• ½tsp garlic powder
• ¼cup olive oil

Egg wash:

• 1egg, beaten
• ½cup milk

Heat the olive oil in a large sauté pan over medium-high heat.

Add flour, salt and pepper and garlic powder to a gallon size Ziploc bag.

Mix milk and egg in shallow bowl to form even mixture. Dip shrimp in egg mixture and transfer shrimp to bag with flour. Shake well to coat shrimp.

Shake off the excess flour and add the shrimp to the pan in a single layer.

Cook the shrimp for 1-2 minutes on one side, or until golden-brown. Then turn shrimp over and cook on the other side for another 1-2 minutes.

Place shrimp on a paper towel to drain and serve immediately.

Sharon’s tips:
Place the plastic bag with the leftover seasoned flour mixture in the freezer to use the next time you make these shrimp.