Place rice flour in large plastic food bag. Add shrimp; shake bag until shrimp are evenly coated.
Meanwhile, heat oil over high heat in a 10- to 12-in. deep-sided skillet (not nonstick) or large wok (you may need less oil if you use a wok). When a bread cube dropped in the oil sizzles and browns in 60 seconds, the oil is hot enough. Shake off excess flour from shrimp; add in small batches to oil. Fry about 2 minutes until golden, crispy and just cooked through.
Remove with slotted spoon to paper towel. Serve immediately with a small bowl of spiced sea salt for sprinkling. Fry remaining shrimp in batches, checking temperature of oil often.
Note: If you sauté the coated shrimp in a little oil, they will not be as crisp as when skillet-fried and may absorb slightly more oil.
Calories 133 Fat 5g Saturated fat 1g Cholesterol 168mg
Sodium 193mg Carbohydrate 4g Fiber 0g
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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