Battered Shrimp

This is a great batter for deep frying shrimp. Instead of paying $17 for pre-breaded shrimp, we buy the pre-cooked bulk peel and eat shrimp at Sam's Club. There are 20-30 shrimp in a pound, and its usually around $6 per lb. Count on 6-10 shrimp per person. 1 lb definitely feeds 3 of us. I like doing it this way, because you can clean the shrimp yourself. We take off the tails and the little extra vein near the tail. Then, the whole thing is edible. The frozen breaded frozen shrimp aren't usually deveined. We'll almost always have steak when we have shrimp, so that explains the 6-10/person. Check out the recipe for Spicy Cocktail Sauce. This is the sauce they serve at Pete's Fish And Chips in Phoenix. Its my all time favorite for fish, shrimp, and french fries!

Battered Shrimp
1 lb shrimp, deveined, peeled, trimmed, butterflied, and washed
3/4 cup flour plus 1/4 cup flour
1/4 cup bread crumbs
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp lemon pepper
1 large egg
1 cup milk
oil
Heat oil in a heavy skillet to 350 degrees. Mix 3/4 cup flour, bread crumbs, baking powder, salt, lemon pepper, egg, and milk together for the batter. Thoroughly dry the shrimp. Dip in 1/4 cup flour and shake off excess. Set aside to rest for 5 minutes. Dip shrimp in batter mixture. Immediately, fry in hot oil until golden brown. Drain of paper towels. If frying a lot, keep hot on a cookie sheet in a 250 degree oven. Serve hot.

Pete's Sauce:
1 part El Pato sauce (the red sauce in the little yellow can...mexican foods aisle)
2 parts dill pickle juice
2-3 parts ketchup
Mix all together, adjusting for taste. It should be a little spicy....you'll usually need more pickle juice, or ketchup when adjusting. This keeps in the fridge for a couple of months, or freezes well.