Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lbs small shrimp
- 2 eggs
- 1 cup dry white wine
- 1/2 cup fine cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon fresh chives
- 1 clove garlic, minced
- 1/2 teaspoon thyme
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- oil (for deep frying)
- =
Directions
Rinse shrimp in cold water.
Drain well and set aside in a cool place until needed.
Using a fork, whisk together the eggs and dry white wine in a small bowl, then set aside in a cool place.
In a mixing bowl, combine the cornmeal, flour, chives, garlic, thyme, salt, pepper, and cayenne pepper.
Gradually whisk in the egg mixture, blending well.
Cover the batter and then let stand for about 1 hour at room temperature.
Heat 2 to 3 inches of oil in a large frying pan or deep-fryer to 375 degrees.
Dip the shrimp into the batter and fry in small batches for 2 to 3 minutes, turning to color evenly until golden brown.
Remove with a slotted spoon and drain on paper towels.
Serve hot with your favorite dip.