Fried Shrimp
Servings: 4
Prep time: 20
Cook time: 10
Ingredients
- Raw (deveined shrimp – I seriously allow 1lb per person)
- 1/2 cup flour
- 1/2 cup cornmeal
- 1 egg, scrambled in a small bowl
- 1/2 tsp each - baking powder, salt, pepper, garlic powder, dried mustard.
Instructions
- Peel, devein and rinse the shrimp thoroughly. This can be done 8 hours ahead of time. Cover and refrigerate if preparing later.
- Use a whisk to mix your cornmeal, flour and spice mixture to evenly mix.
- Taking 4-5 at a time, dip and swirl into the scrambled egg mixture, then place in your cornmeal mixture - making sure every part of the shrimp is covered in the dry mix.
- Transfer to a parchment lined sheet pan for 30 minutes to allow the coating to properly adhere.
- When you are ready to cook - place 1/2 inch of peanut oil in a heavy bottomed pan (I use a Smithey Cast Iron Skillet) and allow the oil to come to temperature of 350-360.
- Fry shrimp 2-3 minutes or until the shrimp are browned, flip and cook the other side. Transfer to a cookie rack placed over a sheet pan, then sprinkle with a little salt - and continue cooking your shrimp until you are done.
- You can place these in the oven at 225, to keep very warm while cooking if you choose to.
- Serve with Home Made Tartar Sauce and Ketchup mixed with Horseradish for extra zing.
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Notes:
I would crawl through glass to have fried shrimp, and not eat out restaurant fried shrimp, the recipe my mom used and the one I have been using my entire life. Because fried shrimp IS life.
All Photographs Copyright Tink's Kitchen and JSGrey
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