PAULA DEEN’S FRIED SHRIMP1 c. milk1 c. buttermilk1 c. Tabasco2 c. self-rising flour¼ c. self-rising cornmeal2 T. coarse ground black pepper3 T. salt2 lbs. medium shrimp, peeled, deveined with tails left onPeanut oil, for frying

1. Preheat oil 375.
2. Line a baking tray with paper towels and set aside.
3. In shallow baking dish, whisk the two milks and Tabasco.
4. In separate baking dish, whisk together the flour, cornmeal, pepper and salt.
5. Make sure your shrimp are dry and dredge in dry mixture first, then wet mixture and finally in dry mixture again.
6. Shake off excess between each dredging.
7. Deep-fry in batches, but do not overcrowd the fryer.
8. Fry 2 minutes or until golden brown.
9. Remove from oil with slotted spoon and drain on paper towel lined baking tray.
10. Serve warm with favorite dipping sauce.