Serves: 4

1. Peel shrimp, leaving tails on. Make a shallow cut lengthwise down back of each shrimp wash out vein (see How to Devein Shrimp, above).

2. Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 350°.

3. Mix flour, salt and pepper. Coat shrimp with flour mixture. Dip shrimp into eggs, then coat with bread crumbs.

4. Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.

NUTRITION FACTS: 1 Serving: Calories 340 (Calories from Fat 160) Fat 18g (Saturated 3g) Cholesterol 210mg Sodium 830mg Carbohydrate 26g (Dietary Fiber 1g) Protein 19g % DAILY VALUE: Vitamin A 6% Vitamin C 0% Calcium 8% Iron 22% DIET EXCHANGES: 2 Starch 2 Lean Meat 1 1/2 Fat

Deep-Fried Oysters or Clams: Substitute 3/4 pound shucked oysters or clams, drained, for the shrimp.

Deep-Fried Sea Scallops: Substitute 3/4 pound shucked sea scallops, drained, for the shrimp. Fry 3 to 4 minutes or until golden brown. Bay scallops, which are smaller, will cook more quickly.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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