Friday, July 9, 2010

Batter Fried Shrimp

Fresh shrimp dipped in a batter, then in a seasoned flour, and fried to a golden, crispy crunch.

Batter Fried Shrimp

Fried shrimp is a Deep South favorite, no real surprises there. Batter fried shrimp is just another delicious alternative from classic southern fried shrimp that we enjoy in this area.

I use my freezer a lot. Not only to put up fresh tomatoes, blobs of tomato paste and fresh citrus juices, and fresh sauces, veggies, basil pesto, rolled dumplings, precooked chicken, and homemade stock, and really ... just about anything that can be frozen, but especially leftovers.  Course there comes a time when the freezer starts getting so full, I have to start working through some of it, so I've been trying to do that here recently.

As much as I would love to hold on to my fresh Gulf shrimp, it won't last forever, so I decided to take a few of the larger ones we had frozen, butterfly them and deep fry them. For the most part, when I make fried shrimp, I usually use medium sized shrimp and simply devein them and toss them in a seasoned flour, and reserve the larger ones for stuffing or grilling, but sometimes I'll leave the tip of the tail intact, butterfly them and do this batter fried shrimp.

Mise en place - you've certainly heard that here before. Well, it is an especially important practice when frying shrimp.  They fry super fast, especially with a deep fryer, so you'll want to have the rest of the meal going. Prepare the shrimp by cleaning, deveining them and butterflying them first. I decided to serve the shrimp with a nice mixed garden salad, so I made those plates up even before starting to bread the shrimp. A side of black eyed peas with jalapeno, were jazzed up with some sauteed onion and bacon and started on the stovetop. With the fryer heating, I was ready to start the process of breading the shrimp.

I like to set up a dipping station with everything lined up - the shrimp, the batter, the seasoned flour and a plate to place the shrimp on.  I'm right handed, so I reserve my left hand for dipping in the batter, and use my right hand for tossing in the flour and plating. That way you keep your fingers a bit cleaner and you don't mess up the seasoned flour as bad.

Next, get the batter and flour mixed up.  Dip the shrimp in the batter and allow it to drain well before adding it to the seasoned flour. If you don't let the batter drip off, you'll lump up your seasoned flour and that'll affect the final product - which is a kinda good thing if you're doing strips of chicken but that's for a later post!


Roll the shrimp in the seasoned flour and then arrange them in a single layer on a plate. From here you'll careful transfer them into the basket of a preheated 350 degree deep fryer. Take care not to overcrowd them!


In just a couple minutes, you'll have nicely butterflied, golden, deep fried shrimp!


Recipe: Batter Fried Shrimp

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 15 min | Yield: About 2 to 4 servings

Ingredients
  • 1 pound of medium to large shrimp, cleaned, deveined and butterflied, leaving tail tip intact if possible
  • 1 large egg
  • 1/2 cup of milk
  • 1-1/2 cups of self rising flour, divided
  • 2 tablespoons of butter, melted
  • Large pinch of kosher salt
  • 6 turns of a pepper mill
  • 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 1/2 teaspoon of Old Bay seasoning
  • Deep fryer with fresh vegetable or canola oil
Instructions

Clean, devein and butterfly the shrimp, leaving the very tail tip intact. Preheat the deep fryer to 350 degrees.

Beat the egg and milk together, add 1/2 cup of the flour and the melted butter; stir well to blend. Mix the remaining cup of flour with the salt, pepper, Cajun seasoning and Old Bay. Dip the shrimp into the batter, then hold it up over the bowl, allowing it to drain well. If you go straight into the flour, your flour will get clumpy from the batter. Roll in the seasoned flour. Drop shrimp carefully into hot oil and fry until golden brown, taking care not to overcrowd.

Serve with cocktail sauce, comeback sauce, white remoulade, or a spicy mustard sauce, if desired.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on July 9, 2010

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29 comments:

  1. wow..this dish sounds very interesting. Yummy n lipsmacking . Thanx for sharing...

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  2. Please let me know when the house next door (on either side) is for sale. Or if you decide to open a B&B and want a permanent resident. I am SOOOOOO there.

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  3. yeah, just voted for you again and you are still winning!! I love shrimp and can't wait to try this!!

    anne
    www.anniebakes.net

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  4. Mmm...love some fried shrimp! If I devein the shrimp myself it's over, I can't eat it. If it's already done, I'm fine, weird I know. I'm sure you are savoring that gulf shrimp you already had...hopefully things will start improving soon!

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  5. Fried shrimp is one of my favorites. I have to try your idea of the self rising flour bet it makes a huge difference.

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  6. love fried shrimp. to me, it's the best way to have shrimp. add a little tartar sauce and some spicy remoulade and call it comfort food!

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  7. I love fried shrimp and yours looks so perfectly fried. I may have to haul out my deep fryer again soon.

    Hope you're having a lovely weekend!

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  8. The shrimp look perfect - golden and lightly breaded.

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  9. Just to let you know that voting more than once is possible. Your shrimp look terrific. In my book anything that goes into the deep fryer is delicious. Have a great day. Blessings...Mary

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  10. Now that is what I call some good ole batter fried shrimp! Just get me some cocktail sauce and I am in heaven.

    Bon appetit!
    =:~)

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  11. Great looking shrimp but what really caught my eye is the pdf idea for the printable recipe. I love that because it eliminates the "duplicate content" issue. I might have to steal that idea from you:)

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  12. I made fried shrimp yesterday! I love shrimp. Mine was panko breaded friend shrimp. It came out pretty good. I can eat lots of these :-)

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  13. I made this yesterday with tail off shrimp and it came out wonderful! I love the batter. I needed a bit more seasoning so I will adjust it. But I am going to use this batter tonight with chicken tenders. I think it will work well. I always have a problem with my batter falling off and this didnt at all. Thanks so much for sharing. I have used so many of your recipes and altered them to fit my family's taste and we love them all. Hope you have a wonderful new year

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    Replies
    1. If you roll the shrimp in the flour thin dip it in the batter it will stick, but I never thought of rolling it in the flour after I dipped it in the batter, I wlll do that next time, I bet it makes it really CRISPY thanks, Joyce

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  14. Hi Stephanie! Glad you enjoyed the shrimp and thanks for being a regular visitor. Happy New Year!!

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  15. Hi Mary, I love your site! Give my fried shrimp batter a try. Beer and self rising flour mixed to pancake batter consistency, salt & cajun seasoning to taste with a dash of cayenne pepper. Dip shrimp in batter and wipe off most of the batter on the side of the bowl before frying. It's very simple but so good. Cee Cee

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  16. Thanks Cee Cee, that's a great variation! I don't typically do alcohol in my cooking - but you're right, beer makes a great batter.

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  17. Thanks Mary for the Great Dish!!!!!!!!!

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  18. Thanks Mary for the GREAT Recipe!!!!!!!!

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    Replies
    1. I'm so glad you enjoyed it - thanks so much for taking the time to come back by and let me know!!

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    2. i bought the waring fryer and cooked up the shrimp (fresh from the gulf thanks to a business trip to Leeville, LA) and the fried onions...delish...the fryer works like a champ

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    3. i bought the waring fryer and the shrimp came out perfect...i also made the onion strips...delish...

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    4. Thanks Suzanne! I don't use my deep fryer regularly but it really makes such a difference to me from pan frying. So glad you enjoyed the shrimp & thanks so much for popping back by to let me know!!

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  19. Yup, Now that's how its done right there! The perfect recipe for fried shrimp and easy as well..

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  20. Mary, I have told you so many times how much I love your recipes, but I had to take a minute and tell you that I have used an adaptation of this recipe sooooo many times (I change up the seasonings depending on what I use it for) and I had some pork loin that I needed to use so while I was mixing this all up for chicken bites for the kiddos I cubed up the pork loin and seasoned it and battered and breaded it and fried it and OMG!!! I don't eat pork like EVER but as I sit here typing this to you I am just munching away lol and the chicken for the adults I made up some buffalo sauce and we are in heaven with that too :) Hope you and the hubster had a wonderful Christmas! Wishing you a happy new year from the Sooner State!

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    Replies
    1. Oh my gosh I know that had to be good!! What a great idea Steph! We did have a nice Christmas - it's all about those grandbabies now ya know? Happy New Year to you and yours as well!

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