Recipe from Gail Harris, modified by Christine.
Ingredients:
- 1 pound shrimp, peeled, deveined and cleaned
- 1 teaspoon Zatarain’s liquid crab boil
- 1 pinch salt
- 2 eggs, whisked
- 6 ounces fish fry (a corn flour mixture)
- 1 pinch pepper
- 1/2 cup ketchup
- 1 teaspoon horseradish
- 1/2 lemon, juiced
- vegetable oil, enough to fill your frying pan so that the shrimp are covered
Preparation:
Mix the shrimp, water and liquid crab boil. Set aside in the refrigerator covered for 10 minutes. Drain water from shrimp, but don’t rinse. Heat oil in a frying pan on high. Dip the shrimp in the eggs and then coat thoroughly in the fish fry. When oil is hot, add shrimp to oil, turning over once or twice and frying until golden brown. Shrimp cooks quickly, so watch carefully. Once fried, set aside over paper towels to drain grease. Butter the bread. Place in oven until crispy. Mix ketchup, lemon juice and horseradish in a bowl. Dress bread with the ketchup mixture. Place fried shrimp on bread. Salt and pepper to taste. Serve as a sandwich.