Prep 20 mins
Cook 3 mins
- 2 lbs small shrimp
- 2 eggs
- 1 cup dry white wine
- 1⁄2 cup fine cornmeal
- 1⁄2 cup all-purpose flour
- 1 tablespoon fresh chives
- 1 clove garlic, minced
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon black pepper
- oil (for deep frying)
- Rinse shrimp in cold water.
- Drain well and set aside in a cool place until needed.
- Using a fork, whisk together the eggs and dry white wine in a small bowl, then set aside in a cool place.
- In a mixing bowl, combine the cornmeal, flour, chives, garlic, thyme, salt, pepper, and cayenne pepper.
- Gradually whisk in the egg mixture, blending well.
- Cover the batter and then let stand for about 1 hour at room temperature.
- Heat 2 to 3 inches of oil in a large frying pan or deep-fryer to 375 degrees.
- Dip the shrimp into the batter and fry in small batches for 2 to 3 minutes, turning to color evenly until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot with your favorite dip.
Shrimp was good but batter was too light almost none on the shrimp. Will add more spice next time.
We're now the talk of the town! We substituted crawfish tails for the shrimp and served them with sweet bijou chili sauce. It was served as an appetizer at a Mardi Gras dinner and the attendees are still talking about it! Thanks for sharing!