Saturday, July 5, 2014

Southern Fried Shrimp

Oh yeah!!!  Nothing says summer like a good 'ol fish fry and a good 'ol fish fry is never complete without some delicious fried shrimp!  The recipe below will cover about a pound of jumbo shrimp, just double the recipe for more shrimp.


1 lb peeled and de-veined jumbo shrimp

Dry Mix
1/2 cup all purpose flour
1/2 cup corn meal
1 tbsp seasoning of your choice:  Old Bay, Chef Paul Seafood Magic, Cajun Seasoning or just add in some salt and pepper

1/2 cup milk
1 egg
1/4 cup dry mix

Coconut Oil for frying

Place all dry mix ingredients in a gallon size baggie and shake well

Beat the egg in a bowl, add milk and mix well.  Add 1/4 of dry mix and stir well.  If the batter is too thick, add more milk 1 tbsp at a time.

In a heavy skillet - place enough coconut oil to cover the shrimp when melted at med heat

Rinse and pat shrimp dry

Place one piece of shrimp at a time in the batter and coat well, let the excess drip off before putting the battered shrimp into the bag of dry mix.  When you have about 3 - 4 pieces of battered shrimp in the dry mix baggie - close baggie and shake gently. Make sure the battered shrimp is covered with the dry mix well before you place it in the skillet.  The oil should crackle lightly and bubble when you place the shrimp in...if it spits oil and hisses loudly...turn the heat down.  Turn the shrimp frequently while frying with a slotted spoon to ensure even browning.  The tails will be completely pink when they are done...this should only take about 6 - 8 min. Repeat until all of the shrimp has been fried.  Remove from oil and place on paper towels to drain. Serve with cocktail sauce and fresh lemon wedges.

1 comment:

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