Carla Hall's Cracked Shrimp | Potluck with Ali

Ingredients2 cups all-purpose flour2 tablespoons cornstarch1 teaspoon paprikaKosher salt and freshly ground black pepper2 large eggs1/2 cup evaporated milk1/2 teaspoon minced fresh flat-leaf parsley, plus more for serving2 pounds large shrimp, peeled and deveined, with tails left intactVegetable oil, for fryingLemon wedges, for servingComeback Sauce

Whisk the flour, cornstarch, paprika, 1 teaspoon salt, and 1/2 teaspoon pep- per in a pie plate. Whisk the eggs in a large bowl until frothy, then whisk in the evaporated milk, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently pound the shrimp with a rolling pin until cracked and flattened.

Fill a large cast-iron skillet with oil to a depth of 1/4 inch. Heat over medium- high heat until hot but not smoking. Dip a shrimp into the egg mixture, then dredge in the flour mixture, shake o excess, and slip into the hot oil. Repeat with enough shrimp to fill the skillet without crowding it. Fry, flipping once, until golden, about 1 minute per side. Drain on paper towels. Repeat with the remaining shrimp.

Transfer to a serving platter and garnish with parsley. Serve hot with lemon wedges for squeezing and comeback sauce for dipping.

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