Here's how to make carlahall's tender, extra-crispy shrimp inspired by Bahamian cracked conch:
Place shrimp on their sides on a cutting board. Holding shrimp by the tail and using a rolling pin or meat mallet, tap each shrimp lightly until slightly flattened , 3 to 5 times.Pour oil to a depth of 1/4 inch in a large cast-iron skillet, and heat over medium-high until hot but not smoking.Meanwhile, whisk together flour, cornstarch, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish.
Whisk together eggs in a large bowl until frothy; whisk in evaporated milk, parsley, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.Working in batches, dip shrimp in egg mixture, allowing excess to drip off. Dredge in flour mixture; shake off excess. Add to hot oil, without crowding, and fry until golden and crisp, about 1 minute per side. Drain on a wire rack set inside a rimmed baking sheet; sprinkle with salt to taste.Transfer shrimp to a large serving platter.
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