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Recipe courtesy of "Carla Hall's Soul Food" by Carla Hall (Harper Wave, an Imprint of Harper Collins Publishers). Photo by Gabriele Stabile. Purchase your copy here.
Prep time 15 minutes
Cook time 45 minutes
Yield: Serves or Makes 6 servings of shrimp, 1 /2 cups of sauce
Whisk the flour, cornstarch, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper in a pie plate. Whisk the eggs in a large bowl until frothy, then whisk in the evaporated milk, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently pound the shrimp with a rolling pin until cracked and flattened.
Fill a large cast-iron skillet with oil to a depth of 1/4 inch. Heat over medium-high heat until hot but not smoking. Dip a shrimp into the egg mixture, then dredge in the flour mixture, shake off excess, and slip into the hot oil. Repeat with enough shrimp to fill the skilled without crowding it. Fry, flipping once, until golden, about 1 minute per side. Drain on paper towels. Repeat with remaining shrimp.
Transfer to a serving platter and garnish with parsley. Serve hot with lemon wedges for squeezing and Comeback sauce (see below) for dipping.
Mix all the ingredients together until well blended. Use immediately or refrigerate in jars for up to 1 week.