COLONNADE’S FRIED SHRIMP AND TARTAR SAUCE

For the sauce: In a medium bowl, whisk together mayonnaise, relish, onion and Worcestershire sauce. Cover and refrigerate until ready to use. May be made up to 3 days ahead.

When ready to fry shrimp: in a large Dutch oven, heat oil to 350 degrees.

While oil is heating, make egg wash. In a medium bowl, whisk together milk and eggs and season with salt and pepper. Set aside.

In another medium bowl, make breading. Whisk together corn flour or cornmeal, flour and salt. Set aside.

Working in small batches, put shrimp into egg wash and leave 15 seconds. Remove from egg wash, allow excess egg wash to drip off and put shrimp in breading. Toss to coat shrimp evenly, tap lightly to remove excess breading and carefully add to hot oil. Cook until shrimp has turned golden brown, about 2 minutes. Do not crowd pan. Remove from oil and drain. Continue until all shrimp is cooked. Discard remaining egg wash and breading. Serve hot with lemon wedges and tartar sauce. Makes: 1 1/2 cups tartar sauce and 4 servings fried shrimp

80 calories (percent of calories from fat, 90), trace protein, 2 grams carbohydrates, 1 gram fiber, 8 grams fat (1 gram saturated), 3 milligrams cholesterol, 94 milligrams sodium.

386 calories (percent of calories from fat, 47), 30 grams protein, 20 grams carbohydrates, 1 gram fiber, 20 grams fat (4 grams saturated), 285 milligrams cholesterol, 226 milligrams sodium.