NANA'S FRIED SHRIMP

“PEEL AND DEVEIN SHRIMP. IT'S EASIER IF YOU DO THE DEVEINING UNDER COLD RUNNING WATER.  AS YOU ARE CLEANING THE SHRIMP, KEEP AS COLD AS POSSIBLE WITH ICE CUBES.

SOAK THE SHRIMP IN A MIXTURE OF 2 EGGS, 1/4 CUP OF LEMON JUICE, A LITTLE ONION AND GARLIC SALT AND PEPPER FOR 2 HOURS OR MORE.

MAKE A MIXTURE OF SELF RISING FLOUR, SELF RISING WHITE CORN MEAL ( HALF AND HALF ) A LITTLE ONION AND GARLIC SALT AND PEPPER. ALSO, A GOOD HEAVY SPRINKLING OF PAPRIKA. DREDGE THE SHRIMP IN THE MIXTURE GOOD. YOU CAN DO THIS EARLY OR AS YOU ARE COOKING IT.

HAVE SOME CRISCO OIL FAIRLY HOT IN THE FRYING PAN AND BY THE TIME YOU PUT THE LAST SHRIMP IN THE PAN, IT WILL SOON BE TIME TO TURN THE FIRST SHRIMP. DON'T COOK TOO LONG AS THIS MAKE THE SHRIMP TOUGH. 
ALSO, WHEN BUYING SHRIMP, BE SURE THEY ARE NOT PINK BUT PEARLY GRAY. THAT MEANS THEY ARE FRESH.”