(WJBK) -- Get this recipe courtesy of Chef Kenny Carlisle from Forte Belanger. Learn more about the Detroit Historical Society's ribbon-cutting event here.
Ingredients:12 large shrimp, cleaned and de-veined3 cups crushed Bettermaid BBQ Chips1 cup all-purpose flour4 eggs, whisked1 tbsp sea saltMethod:Coat shrimp with the flour and add to the egg mixture.Sprinkle the sea salt on the shrimp and coat shrimp with the crushed chipsDeep fry at 325 degrees for 3 minutes or until golden brown.Classic McClure's Pickle Tartar Sauce1 cup Mayo1 tbsp Fresh Dill (Chopped)1 tbsp Capers (Chopped)2 tbsp Red Onion Finely Diced4 tbsp McClure Pickles (Finely Chopped)1 each Lemon Zest5 dashes Tabasco SauceSalt and Pepper to tasteMix all ingredients together and refrigerate for on hour to blend all flavors.
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