Ingredients:250g self-rising flour. \u00b0kosher salt. \u00b01 t Old Bay seasoning. \u00b0Half a teaspoon of black pepper. \u00b0yogurt. I used 4 cups. +For frying, I used vegetable oil. \u00b01 kg medium shrimp, peeled. Instructions:The first step Mix the flour, 1 tablespoon each of the salt, Old Bay seasoning, and black pepper in a bowl that is shallower than deep. The second step Put the curd in a separate bowl on the smaller side. Put the oil in a Dutch oven or medium cast iron skillet and heat it over medium-high heat until it reaches 375\u00b0F. The third step Meanwhile, pat the shrimp dry and dip them in the flour mixture the first time, then coat them in the curd and dip them in the flour mixture the second time. The fourth step After each coating is done, give the shrimp a quick shake to remove any extra flour or batter. Fifth step Fry the shrimp, in batches, until golden brown (about 2-3 minutes). Transfer the shrimp to a paper towel-lined tray using a slotted spoon. Sixth step Add more salt as per your preference. When frying shrimp, you may find that you need to turn up the heat to maintain a constant oil temperature of between 350 and 375 degrees Fahrenheit. Step seven While the remaining portions are cooking, keep the previously saut\u00e9ed shrimp warm in an oven preheated to 200\u00b0F. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients:250g self-rising flour. \u00b0kosher salt. \u00b01 t Old Bay seasoning. \u00b0Half a teaspoon of black pepper. \u00b0yogurt. I used 4…<\/p>\n","protected":false},"author":2,"featured_media":14752,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-14751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n