1956 french fried shrimp recipe


2 lbs. cleaned fresh shrimp, raw or cooked, or 3 cans (5-ounce size) largo Blue Plato or Gulf Kist Shrimp 

1 cup sifted all-purpose flour 

1/2 teaspoon salt 

1 egg white 

1/2 cup milk 

2 tablespoons fresh lemon juice 

2 tablespoons Wesson Oil Wesson Oil for frying 

Rinse canned shrimp; dry. Sift flour and salt. Add egg white, milk, and fresh lemon juice; beat until smooth. Beat in Wesum Oil. Dip shrimp into batter, drain. Fry 2 to 3 minutes in Wesson Oil heated to 375°. Garnish with Sunkist Lemon wedges. 6 servings. 

DEEP SEA DIP: Mix 1/2 cup ketchup, 3 tablespoons fresh lemon juice, 2 tablespoons Wesson Oil, 1 teaspoon grated lemon rind, 1/2 teaspoon horseradish, dash Tabasco. Stir well before serving. 


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