Chicken-Fried Shrimp

Chicken-fried tenderloin steak was a top seller at Rebecca’s Table, but I have my bartender to thank for the idea that led to this variation. One night, a couple sat down to eat dinner at the bar, and the husband ordered chicken-fried steak. His wife liked the idea, just not the red meat part of it. So the bartender says, “Why don’t we do some shrimp for you?” She was thrilled. Served with chipotle ketchup, adapted from a recipe by Texas chef and author Terry Thompson-Anderson, chicken-fried shrimp became a best-selling appetizer. It’s also a natural for informal entertaining. Once guests arrive, fire up the skillet, and enlist a helper to dip the buttermilk-soaked shrimp in the seasoned flour mixture. Other guests would be well advised to stay nearby. Chicken-fried anything is best fresh from the frying pan. Set the shrimp on a communal platter accompanied with a big bowl of chipotle ketchup and let guests serve themselves. I guarantee the shrimp won’t last long.