Serves: 4
Total Calories: 317
1. Shell, devein, wash, and butterfly shrimp*. Prepare four bowls: one for heavy cream, one for soy flour, one including: eggs, old bay, and hot pepper sauce, the fourth for crushed pork rinds.
2. Dip each shrimp consecutively in heavy cream, soy flour, egg mixture, and pork rinds. Drop in oil and fry until golden brown.
This Tuesday Shrimp recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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