Per person:
1/4 C  baby shrimp or crawfish tails
1/4 C buttermilk
liquid crab boil (optional)
1/4 C Atkins (or other, probably) low carb bake mix

powdered chipotle or cayenne
fine (preferably fresh) ground black pepper
salt

oil for frying

Combine buttermilk and crab boil, if liked to taste, about 1/2 tsp
per cup buttermilk.
Marinate shrimp (or crawfish) in buttermilk for half an hour to overnight.

Sift bake mix into about a 3/8" layer. Sprinkle with red pepper until
mostly red, cover with black pepper, add salt to taste, blend. It should
taste fiery and slightly salty.

In 1/4 C batches, drain the shrimp, toss with the baking mix, shake off
excess (a very coarse sieve or spider is effective for that), deep fry
until golden to deep brown. Remove from oil, shaking off excess, drain
on paper towels. Repeat until all shrimp are fried.

Serve forth. Walden Farm's "zero calorie" cocktail sauce, modified with
lemon juice and/or grated horseradish to taste, is not intolerable.

Probably not suitable if you're restricting calories in general.

We had popcorn shrimp with green salad and cheesy broccoli casserole.
For dessert, we beat Splenda to taste into about 1/4 C Greek yogurt
over a half pint of not-quite-in-season raspberries.

Yum, diet food.

Martin (215/162/165 since 4/2003)