4 lbs. shrimp, peeled and butterflied
2 cups Frank Davis Fish Fry
48 oz. peanut oil for frying
Fish Sauce
1 stick butter
¼ cup white wine
2 Tbsp. minced parsley
2 tsp. minced green onions
2 Tbsp. minced garlic
Juice of 1 lemon
½ tsp. Frank Davis Seafood Seasoning
Fry the shrimp at 375 degrees until crispy. Then drizzle with hot butter sauce and serve with following condiments:
- 1 bottle tartar sauce
- 2 fresh lemons, quartered
- Tomato ketchup
- Frank Davis Garlic Cayenne Hot Sauce
