Shrimp of the Week
Some of you might think I spend too much time featuring recipes about shrimp, but hey, it’s one of our better seafood commodities down here and besides, I love shrimp. Some of you might also think many of my recipes are too complex, I mean, not in preparation or technique but in the many too often times, a long list of ingredients - like Monday’s Shrimp Creole. Can’t help it, I like to incorporate a lot of good things and merge the varying tastes into one, lip-smacking, drooling experience. Okay, most of the times my recipes are meant to just gain a nod or a thank you and sometimes they turn out well enough for me to say, ‘I like it’. I’m rarely satisfied with my cooking.
Southern Fried Shrimp
Heat oil in a deep fryer to 325 or 350 degrees F. Toss in a handfull and cook 3 or 4 minutes until golden brown. Do not overcook. Drain and serve hot with a red cocktail sauce or a white tartar sauce.
Fried Shrimp Facts:
Using egg whites rather than the whole eggs will allow the shrimp to cook a lighter color.
Adding paprika will give an added taste plus an orange color.
Unlike fish, pre-breading allows the coating to adhere to the shrimp.
After deveining the shrimp, run your thumb down the body to butterfly it. It will cook faster and uniform.
Don't have a deep fryer? Use your wok or skillet with a couple of inches of good shortening.
Did you know - uncooked whole shrimp will lose half of its weight after removing the head, shell and vein!