Monday, February 27, 2012 Fried Shrimp

This was a special Birthday request and he helped make it! Which is a good thing because otherwise we would have had a lot of over fried shrimp. Like any good cook I googled 'Fried Shrimp' and picked the first one that said something about Louisiana or New Orleans. Here's what we found: Cooking Louisiana - Fried Shrimp

This recipe will fry about 2 doz. shrimp.

Shrimp Preparation
De-Veined Shrimp, wash and keep cool.

Wet Mix
2 Eggs
2/3 C Milk
1 Tbsp Creole Seasoning (Tony's)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Hot Sauce (Frank's)
1 tsp Cayenne Pepper
Salt and Black Pepper.

Put shrimp in liquid mix. Mix it all up and marinade it for 30 or more minutes in the ice box. (Does anyone else think that is an adorable term, definitely beats 'refrigerator'.) 

Dry Mix
2 C Fish Fry
3/4 C Flour (we forgot to buy Cornstarch)
2 Tbsp Creole Seasoning (Tony's again)
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Cayenne
1 tsp Lemon and Pepper Seasoning
1 tbs. Dried Parsley

Dredge the Shrimp in the Dry Mix and let sit a minute or so moving them around just a little.

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. Stir them around every 10 seconds or so.

Cook them about 3 minutes. Watch the bubbling to judge the doneness. Let them fry until they bubble lightly. If they quit bubbling completely they're overcooked. Remove the shrimp and place on paper towels. 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. Don't forget the thermometer! (A lesson learned with some ruined fudge.)

This is the full meal. Zucchini & Asparagus Salad with Lemon & Olive Oil Dressing. Boiled & Smashed Red Potatoes, Butter with Salt & Pepper.

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