1 pound medium shrimp, patted dry with paper towels
Flour for dredging
Salt and pepper
Filippo Berio extra virgin olive oil
Coarse sea salt, Lemon wedges, or Cocktail sauce
Remove the shell and digestive track of the shrimp. Rinse and pat them dry with paper towels.
Put the flour in a large bowl or paper bag and season it with salt and pepper. Gently toss the shrimp in the flour to coat them evenly.
Heat the oil in a large frying pan to 375°F or until a bit of flour sizzles when dropped in. Place the shrimp in the pan in a single layer, taking care not to crowd them; this will ensure that they cook quickly and evenly. Turn the shrimp over when they begin to turn pink around the edges; this may need to be done in batches. Remove them with a slotted spoon when they are no longer opaque.
Drain them on paper towels and keep warm until all are done.
Arrange the shrimp on a heated platter. Serve with offerings of coarse sea salt, lemon wedges, cocktail sauce or any other garnish you and your family enjoy.
This recipe is featured on show 2205 – Festival of the Seven Fishes – La Festa dei Sette Pesci.
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