Dorothea Benton Frank
New York Times Bestselling Author
Dorothea Benton Frank
"Shem Creek Recipes"
Shem Creek

Benne Seed Shrimp


  • 1 1/2 cups flour
  • 1 1/2 cups cornstarch
  • 2 1/2 cups chilled beer
  • 2 1/2 tablespoons white sesame seeds
  • 4 1/2 tablespoons black sesame seeds
  • 2 tablespoons finely sliced chives
  • 1 tablespoon minced parsley
  • 24 large white shrimp, peeled and deveined
  • 4 tablespoons sea salt
  • oil for frying


Lay shrimp on paper towels to eliminate all moisture and refrigerate.

In large bowl, mix flour and cornstarch. Slowly add beer, until a smooth, thick batter forms. Add seeds, chives and parsley. Keep batter cold and use at once.

Hold shrimp 4 at a time by the tail and dip into batter. Shake off excess batter and place shrimp into hot oil (preheated to 360 degrees). Remove shrimp when crispy and brown. Place on paper towels and season with sea salt.

Serves 4-6.

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