- 1 lb. large shrimp, U 16-20 size
- 3 eggs
- 1/2-tsp. extra-virgin olive oil
- 1 Tbs. parsley, minced
- 1 clove garlic, minced
- 1 pinch saffron
- 1/4-tsp. baking soda
- 1/2-tsp. Gray salt
- 1 cup all-purpose flour
- pinch of freshly-ground black pepper
Peel and de-vein the shrimp. Rinse under cold water and pat the shrimp dry with paper towels. Beat the eggs with 3 tablespoons of water and the olive oil. Add the parsley, garlic saffron, baking soda and salt. Stir in the flour to make a smooth batter and allow to rest for 1 hour, unrefrigerated.
In a deep pan heat olive oil to 350 degrees F. Dip shrimp into batter, allowing any excess to drip off. Fry until golden brown and slightly puffed.