Instructions

1. Rinse your butterflied shrimp in a colander. This refreshes them as well as removing any stray bits of veins or shell.

2. Pat the shrimp dry with paper towels. Dry sticks to wet and wet to dry when frying, so make sure you dry them thoroughly.

3. Pour some flour into a bowl. About 1 cup will do for 12 to 24 shrimp. You can use regular wheat or rice flour, but do not use whole-grain flour because its flavor and texture will overwhelm the shrimp. Season the flour with salt and pepper.

4. Add liquid to the flour, whisking it in slowly to beat out the lumps. The proportions don’t have to be exact, but you are aiming for batter that is as thick as pancake batter. Start with about 1/4 cup and add more a little bit at a time. You can use milk, beer or unflavored soda water for the liquid. It is traditional in the South to use lemon-lime soda if you want a sweeter result.

5. Season the batter with the herbs and spices of your choice. Garlic, onion, chili and a bit of lime juice work well, as do five-spice mix, or lemon pepper and herbes de Provence.

6. Fill a deep skillet with 1 to 2 inches of canola or vegetable oil and place it over medium-high heat until it reaches at least 350 degrees Fahrenheit, or until a bit of the batter sizzles when dropped into it.

7. Coat a shrimp in the batter and let the excess drip off. Place the shrimp in the hot oil and coat a second one. Repeat until the skillet is about half full of battered shrimp.

8. Fry the shrimp, turning them once, for 2 to 3 minutes or until the batter is a crisp, golden brown. Remove the shrimp with tongs or a mesh spider and place them on a plate lined with paper towels. Let the oil reheat for 30 to 45 seconds before frying the second batch.