Crispy Salt-And-Pepper Shrimp Over Green Grits

1. 1

   Using a sharp paring knife or kitchen shears, cut along the back of shrimp, through the shells, and remove and discard veins. Pat shrimp dry.

2. 2

   Whisk together cornstarch, black pepper, and 2 teaspoons of the salt in a large bowl. Add shrimp, tossing to coat.

3. 3

   Heat oil in a large skillet over medium-high. Working in 3 batches, fry shrimp until golden brown, crispy, and cooked through, about 1 minute per side. Drain on a baking sheet lined with paper towels. Sprinkle shrimp with remaining 1/2 teaspoon salt, and serve over grits sprinkled with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.