Saturday, July 11, 2009

Classic Southern Fried Shrimp

Gulf Coast Shrimp dusted with a light coating of seasoned flour & deep fried to crunchy perfection.

Classic Southern Fried Shrimp

We love our southern fried shrimp in this part of The Deep South and fried up in a deep fryer is the best way to go when you cook fried shrimp. A hot deep fryer cooks them so quickly, that there is far less absorption of the fat, leaving behind a crispy, crunchy and delicious fried shrimp.

The Cajun and Dad have been out shrimping a few times since the inland waters finally opened up, and while the catch has been fairly small compared to past years, there have been shrimp! And I have still been busy putting up shrimp - about 21 pounds and counting, but I'm just about done.


And y'all, I have to say, fresh from the Gulf shrimp simply scream out for some southern fried shrimp - so, yes, we have already had fried shrimp, not once, but twice. Hot from the deep fryer, crunchy and salty, I'm tellin' ya ... it just don't get much better than this folks!

Dad's got some traps too, so Mom also sent me over not 1, but 2 pounds of crabmeat, which frankly if I would have picked all those crabs, I sure would have had a hard time letting go of.

Have I mentioned how much I love my in-laws???

Since we are on the subject of frying, I have to say that I love love love using a deep fryer. I recently upgraded to a Emeril by T-fal deep fryer and I really love the features - larger capacity than my old Waring and this one drains so that you can filter out and drain your oil, getting a lot more use out of it.  A deep fryer heats up super fast and foods fry really quick, so that there is no greasy residue, so I use it all the time now when I'm frying. Everything comes out quick, crisp, crunchy and delicious. Yes, you do have to contend with the frying odor, but unless that's very disturbing to you, it's not troublesome to us. I can't believe I waited so long to upgrade and this fryer was worth every penny. I especially love it for frying shrimp!

I really do feel privileged to have a husband who goes out shrimping every year with his dad, so we get to stock up our freezer with fresh Gulf shrimp. But, even if you don't have that luxury, wild caught shrimp from America are available in your local grocery store. You just gotta look for the seal. So, once again, please allow me the opportunity to soapbox and ask you to PLEASE stop buying that imported shrimp they sell in the grocery stores, if it is at all possible that is. Our fishermen and women right here in the good old US of A are suffering because of these imports, and they really need your support. And besides Wild American Shrimp just tastes, well ... superior over the imports. Okay, off the soapbox now and on to the recipe!

Recipe: Classic Southern Fried Shrimp

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 4 min | Yield: About 4 to 6 servings


Ingredients
  • 1 pound of shrimp, peeled and deveined
  • 1 egg
  • 1 cup of milk
  • 2 cups of self-rising flour
  • 1 teaspoon of Cajun seasoning (like Slap Ya Mama)
  • 1/2 teaspoon of Old Bay seasoning
  • 1/2 teaspoon of kosher salt
  • 1/4 to 1/2 teaspoon of freshly cracked black pepper
  • 1 teaspoon of lemon pepper
  • Deep fryer filled with fresh peanut or canola oil
Instructions

Preheat the deep fryer or heat oil in a large heavy pot to 350 degrees. Peel and devein shrimp, rinsing well. Pat dry with a paper towel to remove most of the water. Whisk together the egg and milk and add shrimp to mixture. Stir together the flour, Cajun seasoning, Old Bay, salt and pepper. Dunk the shrimp from the milk mixture to the flour mixture and then to a colander set over a plate or tray. Let sit for a moment, then return the shrimp to the flour mixture a second time and toss around. Place back into the colander and shake well to remove excess flour.

Fry in small batches (to avoid overloading the fryer and cooling down the oil too much), for about 3 to 4 minutes per batch, or until golden brown. Shake fryer basket and turn out onto a platter covered with paper towels. Sprinkle with just a bit of additional salt and continue frying the remaining shrimp in batches until all are done.

Note: I use White Lily self rising flour.

Source: http://www.deepsouthdish.com

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Posted by on July 11, 2009
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12 comments:

  1. That, as all your meals looks so yummy! I was looking to see if you have arecipe for the strawberry lemonade. That sounds so good. Do you just make your regular lemonade recipe and add strained strawberries?
    I have enjoyed your blog so much since I found you. You are my kind of cook. We cook a lot alike but I have learned a lot from you as well.
    Keep up the great work.

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  2. Why thank you Brenda!! I haven't put the recipe up yet but it's the "easy" version. I take a pint of strawberries, puree them and then strain them just to make sure to get out any chunks. Add that puree to a pitcher, add a can of lemonade concentrate and I also add 1/4 cup to 1/2 cup of sugar unless the strawberries are real sweet. I like this to be more sweet than tart. And then add the water. Easy! You can of course make the fresh lemonade with the simple syrup and add the strawberry puree but I pretty much reserve fresh lemonade for special occasions since lemons are kind of expensive. I need a lemon tree! Thanks so much for your sweet comments - I'm having fun with the blog and I love hearing people are enjoying it too!

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  3. why does everything you make look sooooo good???? I can't make things that look and taste yummy...there is either one or the other for me!!! lol
    I now am craving that asparagus!

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  4. Oh Mary--this post is killing me!!! I miss shrimping and putting up fresh shrimp. It's been so long since I had fresh from the gulf shrimp. I may just have to go buy some shrimp so I can have some fried soon!! Asparagus is another favorite--I plan to have some asparagus beds soon too--at least then I could get that fresh.
    I made the chicken and dumpling bake the other day--finally--well--one daughter didn't want it because it wasn't bisquick dumplings and the husband wasn't too enthusiastic either. I had one bowl left for me the next day--husband took it to work for his lunch. I asked him what he wanted for his lunch the next day--more chicken and dumpling bake!! Thank goodness I had picked up a rotisserie chicken that morning. At 8:30 that night, I was in the kitchen making more of the c&d bake!! So--in a little over 24 hours, I had made it twice. I think that will be my go to recipe when I just don't feel like cooking--I always have the ingredients on hand and it tastes so good. Thanks for your blog and the great recipes. Sheila in NC

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  5. Tootsie you are SOOO sweet girl. If only I could cook up my gardens to look remotely like your gardens!!

    Awww Shelia. I wish I could ship you some shrimp. Hubs is going back out tonight and I'd love to put up another 20 to 30 pounds. I peeled up about 6 pounds of smaller sized shrimp for sauces, gumbos etc. My Hubs is like that about food. He'll turn his nose up at something new or a name he's not familiar with, so now he'll ask me what something is and I'll just say "it's food, eat it!" He's eaten more things that he'll never know that it's hilarious!! It's a nice easy dish to pull out in a hurry. Glad your hubby liked it after all!

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  6. Mmmm, those shrimp look wonderful. I love your fryer! We have one of those old round ones, too... it must be from the year 1620... came over with the Pilgrim, hehe. I don't do a lot of frying but I hate to drag that old thing out whenever I do want to.

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  7. Karen, you know how we southerners are with our frying! I was the sme way with my old fryer - rarely used the stupid thing. There is a world of difference between those two fryers, and I find that I used this one a lot more! It really does a fantastic job of keeping things fried crisp and not greasy.

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  8. Mary, thank you for the recipe, I will be making it this week. It will be a great alternative to my regular sweet tea.
    Have a great week.

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  9. This made me miss my momma's fried shrimp even more. My momma boiled her shrimp first to get them spicy and then breaded and fried them. They were the best fried shrimp I ever ate! The ones in restaurants don't even compare. Now I might have to check out that fryer to make my own. ;-)

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    Replies
    1. Now that is an interesting way to do it Melissa - I'm gonna have to give that a try sometime!

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  10. We put up 131 lbs of shrimp from AL Gulf Coast. Bought directly off the boat. So GOOD!

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