Shrimp Fritti with Italian Dipping Sauce

• Preparation Time: 15 minutes
• Cook time: 10 minutes
• Yield: 4 servings

Ingredients:

• 1/2 lb Shrimp
• 2 Tbsp Flour
• 2 Tbsp Cornstarch
• 2 Tbsp seasoned dry Bread Crumbs
• 1/2 Tbsp ground Black Pepper
• 1 1/2 tsp Italian Seasonings
• Water

Dipping Sauce:

• 2 Tbsp Olive Oil
• 1 tsp Anchovy Paste
• 1 tsp Garlic, minced
• 6 medium Italian Tomatoes, peeled, seeded, chopped
• 2 tsp Capers
• 2 tsp Lemon Juice
• 1/4 cup Dry White Wine
• 2 Tbsp Butter, softened
• Salt and Pepper, to taste
• 2 Tbsp Basil, chopped
• Cooking Oil
• Dry Red Pepper Flakes (optional)

Directions:

Peel and de-vein shrimp, leaving tail on. Set aside. Combine flour, cornstarch, bread crumbs, pepper and Italian seasonings. Dip shrimp in water and then in seasoned flour mixture; set aside.

Dipping Sauce:

Combine olive oil, anchovy paste and garlic in a skillet; cook and stir over medium heat for about 1 minute. Add tomatoes, capers, lemon juice and wine; bring to a boil and simmer until tomatoes are cooked and mixture thickens. Puree in blender or food processor. Stir in butter and season to taste. Add parsley, if desired.

To Cook Shrimp:

Heat oil to 365°F degrees in a deep-fat fryer or deep skillet. Drop a few coated shrimp into hot oil and fry until done and golden brown. Drain on paper towels. Sprinkle with red pepper flakes, if desired. Serve with dipping sauce.