Shrimp fry 

Fried shrimp crispy outside and tender inside. Perfect both as an appetizer and as a rich and tasty side dish to try! Gourmets friends as always welcome back or welcome back to my kitchen, today I dedicate myself to my beloved fried and prepare it in "sea" version thanks to these shrimps! The recipe is really very simple, but the result is so delicious that it almost seems the work of great chefs. But aren't things simpler, the best? 

When it comes to fish my thoughts fly to fried shrimp; It's my whole family's favorite. Frying is a must when in the right season I find fresh shrimp in the fish stalls, otherwise I often opt for frozen fish which, if treated with some care, remains tender and tasty. A very easy recipe with a surprising result if you pay attention to the steps that I suggest and that are also very useful to avoid turning the kitchen into a battlefield with oil. The shrimp will be more than welcome on every occasion you want to make special and, following this recipe, you will see how dry and tasty they will be.

Ingredients

500 g shrimp

flour to taste

Half a teaspoon salt

black pepper  to taste

peanut oil  to taste

Preparation

Take the shrimps, pass them under running water and remove the heads and shell, but leaving the tails. Put 3 tablespoons of flour in a freezer bag, add salt and pepper. Wash and dry the shelled shrimps, dabbing them with a napkin. Dip the shrimp into the bag with the flour, close and shake well so as to cover them totally with flour. Remove the shrimp from the bag, beat them lightly to remove excess flour. Heat plenty of peanut oil in a pan, when it is hot dip a few prawns at a time. Fry until golden brown on all sides. Put your fried shrimp on kitchen paper towels and serve them on the table still hot. If you want you can sprinkle over a pinch of salt and chopped parsley, accompanying them with lemon slices and sauces.