Thanks for the reponse!
I use olive oil almost exclusively for pan-frying/stir-frys. Maybe I should try rendered fat for deep frying.
I do remember an unpleasant episode where I unwittingly tried to use olive oil in the fryer. I used sunflower oil this time, which was the first (and only) thing I've deep-fried since moving to this diet.
>When frying one has to consider the temperature of the situation. Most oils
>have a break down point where they start to smoke and burn. In my
>situation I render fat that I get from the butcher and make lard. That is
>best for deep frying which is very hot. Others here have mentioned coconut
>oil as an alternative. I have never tried that one. I might add that I
>rarely, if ever, deep fry anything.
>
>For my everyday sauté needs I simply use a good olive oil and reduce the
>temperature a bit. It only adds a few minutes to the cooking and it tastes
>great. I would think that sunflower oil would be OK since it comes from a
>seed that we eat anyway ( sunflower seeds make such great munchies ). I use
>sunflower oil in my homemade mayo because I find that the olive oil makes it
>taste very harsh. That however is a personal flavor issue really.
>
>In the case of your shrimp I would try olive oil. I often do stirfry with
>olive oil and it works pretty good. One just has to keep moving! LOL