Lemon Shrimp

I am not a fan of fried foods. Actually, I never, ever make them in my home. However, my father in law is an absolute PRO at them. He can fry anything that you give him, and it doesn't feel the slightest bit greasy. Since one of our favorite recipes is Lemon Chicken I decided to put a little spin on it and make Lemon Shrimp. O MY MY, what a good idea that was! Not to mention I had the fry master at my fingertips helping me every step of the way! This was absolutely delicious, I think I will have a hard time choosing between making chicken or shrimp with this meal from here on out!

Serves 4.

15-20 shrimp (your choice), deviened

1 egg yolk

1 dash pepper

1 Tbsp. soy sauce (or All Natural Bragg Liquid Aminos to be gf)

3 Tbsp. cornstarch

3 Tbsp. flour (or organic wheat rice flour to be gf)

2 Tbsp. paprika

1/3 cup corn meal

2 cups oil for frying (we used 1 cup coconut and 1 cup peanut...delish!)

Soak shrimp in egg yolk, soy sauce and pepper for 5 minutes.

Coat each piece of shrimp in a mixture of cornstarch, flour paprika and corn meal. Allow to rest for 10 minutes, this creates an even color when frying. Fry shrimp in hot oil, (you know the temperature is correct by placing a small piece of white bread in the oil. If it browns in 30 seconds, your oil is ready. This is approx. 365 degrees.) turning to fry evenly. Drain shrimp on a plate covered with paper towels.

Service with rice and lemon sauce (below).

Sauce:

1 1/4 cup sugar

1/3 cup lemon juice

2 Tbsp. butter

2 Tbsp. cornstarch

1 cup water

In medium saucepan mix together sugar and corn starch. Then add remaining ingredients. Bring to boil stirring constantly. Cook until thickened.