Gulf Coast Fried Shrimp Recipes

Steps:

• Peel shrimp, leaving the tails intact; devein.
• Place shrimp in a large shallow bowl.
• Combine eggs, French dressing, lemon juice and onion powder.
• Pour over shrimp, stirring gently to coat.
• Cover and marinate in refrigerator for at least 3 hours, stirring occasionally.
• Pour oil to depth of 2-inches into a dutch oven; heat to 375°F.
• Combine cracker crumbs, crushed cornflakes, and cornmeal.
• Remove shrimp from marinade, discarding marinate.
• Dredge shrimp in cracker mixture and fry a few at a time until golden.
• Drain shrimp on paper towels.

Steps:

• Mix all ingredients for the creole seasoning together and store any extra in an air tight container.
• Combine all the ingredients for the frying flour in a bowl and set aside.
• Place milk in a separate bowl. Heat oil to 355 degrees F. Working with a few shrimp at a time , dredge in the flour, dip in milk, then dredge through flour again.
• Gently drop in hot oil and fry until golden brown, about 3 to 4 minutes. Work in batches and drain on paper towels. Serve immediately.

Steps:

• Preheat your grill to medium heat.
• Slide the shrimp onto skewers, putting 4 shrimp on each. Sprinkle the skewers with salt and pepper. Grill the shrimp until they are opaque and fully cooked through, about 2 to 3 minutes on each side. Remove the shrimp from the grill and brush with barbeque sauce. Serve immediately.

Steps:

• For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.
• Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.
• Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.
• Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.