Salt-Crusted Shrimp Recipe

Vegetable, peanut or canola oil1 cup flour
1/3 cup cracker meal
12 medium shrimp, deveined, shell on
Kosher salt and freshly ground black pepper

In a 5-quart saucepot heat 4 cups of oil to 350°(F). In a pie plate, combine the flour and cracker meal. Dredge the shrimp thoroughly in the flour mixture. Shake off the excess. If you don't have a thermometer, drop a test shrimp into the oil. If it sizzles and rises to the surface immediately, it's ready. Fry the shrimp for about 2 minutes, then drain on paper towels. Season aggressively with salt and pepper on both sides.

Lobster Rolls and Blueberry Pie, by Rebecca Charles and Deborah DiClimenti

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