1 1/2 pounds large shrimp, peeled, deveined and tails removed
For the shrimp batter:
1/2 cup sour cream
1/4 teaspoon salt
1 cup all-purpose flour
For the lemon-butter sauce:
1/2 cup (1 stick) unsalted butter
1/4 cup flour
3/4 teaspoon salt
1/4 teaspoon white pepper
3/4 teaspoon garlic salt
1/3 cup evaporated milk
Juice from 2-3 lemons (about 2 1/2 tablespoons)
Vegetable or peanut oil, for frying
Press the shrimp down firmly to flatten, or you can butterfly them.
In a medium bowl, whisk together the sour cream, salt and egg to make the batter. Place the flour in another bowl. Dip shrimp into the batter, covering each piece generously. Dredge in flour and gently press the flour into the battered shrimp. Shake off any excess, and set aside.
To make the lemon-butter sauce, melt the butter over low flame and skim off any solids that bubble up on the top. Whisk in the flour to make a roux and cook for 1 minute, then add salt, white pepper, garlic salt and evaporated milk.
Add 1 cup hot water until the sauce reached desired consistency. Turn off the heat and then add the lemon juice. Cover and set aside.
Heat about 1 inch of oil in a large, deep frying pan or skillet over medium high heat. Once the oil is hot, drop the breaded shrimp into the oil and cook for 2 to 3 minutes until light golden brown.
Remove the shrimp from the oil and place on a paper towel-covered plate. Continue cooking the rest of the shrimp in batches.
When ready to serve, reheat the sauce, if needed (but do not bring to a simmer), and spoon sauce over the shrimp. Serves 4.
Adapted from a Rainbow Inn recipe from Jeannine Coward and Gaylan Stroth
Rainbow Inn Lemon Shrimp recipe (legendary old Austin restaurant
Sounds good to me!
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