Fried shrimp are a popular dish
all around the country. Just watch the TV commercials! This is a "tight crust"
recipe so greasiness is at a minimum. I'm not wild about the thick
crusted shrimp anyway, too much stuff between the shrimp and my tongue!
This recipe will fry about 2 doz. shrimp.
De-vein and wash the shrimp and keep them cool. That's it. Now, if you
want to do another treat you'll have to have shrimp (21 - 25 count work
best, no smaller) with the heads on. Simply pop the head from the shrimp,
pull the chest with legs
(that's the part you will fry) away from the head, rinse and you're ready to go.
2/3 cup of milk
1 tbs. Creole Seasoning (your choice)
1/2 tsp. garlic powder
1/2 tsp onion powder
1 tsp. hot sauce
1 tsp. cayenne pepper
Salt and fresh ground black pepper.
Put shrimp in liquid mix. Mix
it all up and marinade it for 30 or more minutes in the ice box.
2 cups corn flour or fish fry, or just plain flour. If you want some fluffiness
substitute the flour with busquick.
3/4 cup cornstarch (makes it stick better)
2 Tbs. Creole Seasoning
1/2 tsp Salt
1/2 tsp. Black Pepper
1/2 tsp. Cayenne
1 tsp lemon and pepper seasoning
1 tbs. dried parsley
Don't hesitate to adjust any of the above to your liking...
Dredge the shrimp in the dry mix and let sit a minute or so moving them around
just a little. Using a paper bag works good for this too. Just drop the shrimp in
and shake it up a few times.
Use peanut oil, about 2" in the pan depending upon the pan depth. Heat to
375ºF (hot oil will burn you badly, be careful). Place shrimp in the oil a few
at a time leaving at least a 1/2" space between pieces. Why? If you pack the pan with
too much meat the
oil cools too much and that equals soggy shrimp (not good). Stir them around
every 10 seconds or so.
Timing: Cook them about 3 minutes. I watch
the bubbling to judge the doneness, I don't time it. Let them fry until they
bubble lightly. If they quit bubbling completely they're overcooked. With practice you can get
each piece done perfectly. You cannot tell how done the shrimp are by the outer
color, it's all in the bubbles! Check this
out....Remove the shrimp and place on paper towels. Move
them around so the grease is soaked up. Taste one once they're cooled a
little to see if you need to add any seasoning. Transfer them to another pan
with more paper towels and cover with paper towels.
Let the oil come back to 350ºF for the next batch! Remember, the oil cools
as you cook. If you don't have a frying thermometer get one, guessing just don't get
it! If the oil gets too hot turn the fire off and let it cool to the right
temperature. If the oil smokes you've probably ruined it. A thermometer prevents
all of this trouble.
Note: To keep the food warm put the oven on 200°F (or as low as
it will go) and let it warm up about 15 minutes. Cover the shrimp
with paper towels (not
plastic wrap) or loosely with foil, turn the oven off, and put the
pan in the oven. If you seal the pan with plastic wrap or foil the shrimp
will become soggy. If you leave the oven on it will dry out too much. This
only works for so long. After a few re-heats the shrimp
will dry out
This is just the way I fry shrimp and I'd like to see the way you do it. Send
me your recipe.
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