1/3 cup flour
1/3 cup Martha White's Buttermilk Cornbread Mix
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon each garlic and onion powder
seltzer water, enough to make medium thin batter
Shell-on Shrimp to fry
oil for deep frying

Heat oil to 365°F. After oil comes up to approximately the correct temperature, test it by frying one shrimp. One shrimp should take about 2 to 3 minutes to be golden brown. Adjust heat accordingly.

Prepare batter by stirring all the dry ingredients together until mixed well. Add the seltzer water in a thin stream in the center, mixing with a whisk to avoid lumps. Stir until smooth but do not overbeat. The batter should be similar in consistency to pancake batter.

If you have a tendency to make tough tempura, use cake flour instead of all-purpose flour.

Dip the shrimp in the batter, drain for 10 seconds and drop in hot oil. Remove when golden brown, season to taste, drain on paper towels, and serve with cocktail sauce or tartar sauce for dipping.

You can use this same batter to make great onion rings with Vidalia onions sliced 1/2-inch thick. Sprinkle with onion powder before they cool.

Note: If you can't find the Corn Meal Mix at your store, substitute fine corn meal (1/3 cup), 2 tablespoons of dry buttermilk powder, and a half teaspoon baking powder and continue to use the other ingredients listed above.

Submitted by: CM