(“Gamberi Fritti” – “Ammaru Frittu”)
Fried shrimp are typically cooked without shell and the best size is the “21/25”
count. Serve ½ lb. shrimp per person but if it’s part of a mixed fried sea food dish, proportionate
When cooking fried shrimp for the family or close friends, I leave the shell on to enjoy in full their fantastic
smell and their delicious taste. Of course it is a little messy but it’s worth it because if cooked shelled
(without the shell) the shrimp loses a special taste.
Serve with an assorted salad of lettuce, tomato, boiled potatoes and other vegetables in season. Garnish with
wedges of lemon and sprigs of parsley.
lb shelled shrimp ( size “21/25” count)
cup of flour
cup olive oil
Salt and pepper
You could prepare the shrimp shelled or with shell. If preparing shelled
rinse shrimp with running water and remove the shell leaving the
tail on and devein. Rinse again under running cold water, place in a colander to drain and refrigerate until ready
If frying the shrimp with shell, rinse
with running water and place in a colander to drain and refrigerate until ready to use.
Pour ½ inch of olive oil in a heavy 12 inch skillet and bring to 350 degrees.
Place 1 cup of flour on a large plate, and roll a small batch of shrimp into flour to coat on all sides. Place in a
sieve to shake off excess flour.
Start to fry shrimp when oil is ready, without crowding skillet.
Start to fry shrimp when oil is ready. Cook shrimps in small batches without crowding skillet.
Fry shrimp on both sides to a light golden brown. Drain on paper towel and sprinkle with salt.
Serve hot and garnish with wedges of lemon and sprigs of parsley.