8 servings... prep time: 30 minutes... Cook time: 20 minutes

Necessities

  • 3 qt saute pan

  • Large mixing bowl

  • Pan/platter for storage

  • 2 heat-resistant bowl for storage

Ingredients

  • 2 lb 13-15 count shrimp, headless shell on

  • 4 T Mochiko flour

  • 2 T Paprika

  • 1 t Cayenne Pepper

  • 1 head garlic, peeled and roughly chopped

  • 1/4 cup butter (1/2 stick)

  • Olive oil

Instructions

  1. Wash and peel legs off shrimp (optional); keep shell on. Pat dry with paper towels.

  2. Mix mochiko flour, paprika, and cayenne pepper in bowl.

  3. Evenly lightly coat shrimp in seasoning mix. Place on separate pan.

  4. In saute pan, melt butter on medium heat. Once butter has mostly melted, add garlic. Deeply brown garlic. Drain butter/garlic into separate bowl.

  5. Add olive oil, then lay down one layer of shrimp. Cook each side about 2 minutes until crisped. Remove cooked shrimp into separate bowl and continue frying until all shrimp cooked.

  6. Once all shrimp cooked, add all shrimp back into saute pan as well as butter/garlic. Lightly toss to spread butter/garlic.

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