Quick shrimp

 Coat with flour and shallow-fry --- can be done in minutes if shrimp comes peeled and de-veined. Our dinner tonight was a half-pound of this shrimp, tomato salad, and steamed corn. 


When frying, I always begin eating the first batch while frying the second. I don't often fry for company :-)

Recipe

Toss in a large-enough bowl

--- shrimp, peeled and de-veined

--- enough flour to coat well

Heat in a wide-bottomed pan, over medium-high heat

--- Olive oil, 1/2-1 cm deep

When oil is hot enough (a little flour sprinkled on sizzles immediately but dies not brown very quickly), add shrimp, in batches if necessary. Do not crowd pan: shrimp should be single-layer, with a little wiggle room between neighbors. After a minute, turn over each shrimp using a pair of tongs or a pair of forks. After another minute, remove onto plate, salt generously, and grind over some black pepper. Serve with a wedge of lemon. 

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