FRIED SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs.
- Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F.
- Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce.
- Stir together the ketchup and horseradish in a bowl. Chill until ready to serve.
GULF COAST FRIED SHRIMP
This is my favorite way to fry shrimp! The recipe comes from The Bubba Gump Shrimp Company Cookbook. The secret ingredient is the Spicy French dressing! Prep time includes chilling time.
Provided by Kim D.
Categories Savory
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 576.8, Fat 28.2, SaturatedFat 4.7, Cholesterol 471.8, Sodium 2001.2, Carbohydrate 38.6, Fiber 1.6, Sugar 8, Protein 40.9
GULLAH FRIED SHRIMP
From the Ultimate Gullah, cookbook. "This award winning recipe has won The Ultimate Eating Restaurant People's and Taster's Choice Awards at festivals and cook-offs throughout the southeast. This dish inspired the restaurant's slogan, "food so great, you'll scrape your plate".
Provided by mightyro_cooking4u
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If frozen, thaw by allowing shrimp to thaw slowly in the bottom of the refrigerator ahead of time. Clean, peel and devein shrimp. Leave tails on. Rinse well. Sprinkle Gullah Luv Seasoning or Lemon Pepper over shrimp. Let sit covered for 10 minutes. Beat eggs to make wash. Dip each shrimp into the egg wash. Remove from egg wash and allow excess to drain off. Place into clean, dry Seafood Breader. (Or drop into paper or plastic bag filled with breader. Shake well.) Cover each piece well. Shake off excess batter. Drop into 350 degree oil. Allow to cook 2-3 minutes. (Do not overcook). Shrimp will become golden brown. Remove from oil. Allow to drain for one minute. Can be served with cocktail sauce or tartar sauce.
Nutrition Facts : Calories 442.8, Fat 32.8, SaturatedFat 6.1, Cholesterol 331.4, Sodium 220.9, Carbohydrate 7.3, Fiber 0.2, Sugar 0.3, Protein 28.6
GULF SHRIMP JAMBALAYA
Provided by Anne Burrell
Time 1h42m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
PERFECTLY FRIED SHRIMPS WITH GARLIC
Succulent shrimps fried in olive oil with caramelized garlic. I received this recipe from a Portuguese acquaintance. He learned it from his mother. A recipe with roots! You can find a live frying instruction on my Youtube channel "cooking with Dorus".
Provided by cookingwithdorus
Categories Portuguese
Time 8m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- PREPARATION (6 minutes).
- Rinse the shrimps with cold water. Let them drain in a colander.
- Press the garlic cloves with the blade of a knife. You do this in order to release the flavours when you fry the garlic.
- Fry the garlic for approximately 5 minutes on a low fire in the olive oil. The olive oil will acquire the garlic flavour. After 5 minutes you turn the garlic cloves on the other side. You have finished your preparation now.
- COOKING (2 minutes).
- Turn up the heat to maximum level. Put the shrimps in the cooking pan and and spread the shrimps over the bottom. Every shrimp should make full contact with the bottom.You fry them until their colour changes to pink at the bottom side. When the colour changes you turn them on the other side. The shrimps are ready when you feel resistance after pressing them. Serve immediately.
- SERVING TIPS.
- Serve the shrimps with the garlic cloves and sprinkle the garlic flavoured oil over them. Serve with bread, risotto or a pasta dish.
- DORUS TIPS.
- Don't overcook the shrimps. They will be dry and hard to peel. They shouldn't be to raw either because you will risk food poisoning. You can tell if they are ready by testing the resistance as explained before.
Nutrition Facts : Calories 397, Fat 40.9, SaturatedFat 5.6, Cholesterol 45.4, Sodium 206.1, Carbohydrate 3.3, Fiber 0.2, Sugar 0.1, Protein 5.5
EASY GARLIC FRIED SHRIMP
Steps:
- Stir together soy sauce, water, and sugar in a small bowl.
- Heat oil in a large skillet over medium heat and cook garlic until lightly browned. Add shrimp in one layer and pour soy sauce mixture on top. Cook until shrimp are pink, 2 to 3 minutes per side.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 2.9 g, Cholesterol 216 mg, Fat 11.4 g, Fiber 0.1 g, Protein 23.9 g, SaturatedFat 1.9 g, Sodium 699.9 mg, Sugar 1.2 g
LULU'S PERFECT FRIED SHRIMP
Make and share this Lulu's Perfect Fried Shrimp recipe from Food.com.
Provided by Brookelynne26
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 2328.5, Fat 222.4, SaturatedFat 38.5, Cholesterol 326.8, Sodium 3216.9, Carbohydrate 46.2, Fiber 4.1, Sugar 5, Protein 43
LOWCOUNTRY FRIED SHRIMP
Delicious crispy fried shrimp from South Carolina's lowcountry courtesy of John Martin Taylor, noted authority on lowcountry cooking. His favorite shrimp came from the Edisto Motel and he included their recipe along with a colorful description in his book, "The Fearless Frying Cookbook". If you can't find cracker meal, you can pulverize saltine crackers in a food processor (or simply crush them in a bowl with your fingers) and reduce the salt in the recipe, which I much prefer to the corn flour. You can also substitute 2 lbs. of larger shrimp and just increase cooking time accordingly. If using the small shrimp most folks can eat about a pound each, but you can allocate smaller portions or even serve them as appetizers; thus, the range in the number of servings. Great served with cocktail sauce, cole slaw and hushpuppies.
Provided by ninja
Categories High Protein
Time 16m
Yield 2-6 serving(s)
Number Of Ingredients 6
Steps:
- Pour 3 inches of oil into a stockpot or Dutch oven and heat over medium-high heat. Beat the eggs with the milk and salt and pour over the shrimp in a bowl, making sure they're well coated. Drain the shrimp in a sieve, shaking well to remove excess. Place the cracker meal on a plate.
- When the oil reaches 365°, roll the shrimp in cracker meal, then place in a dry sieve. Shake off the excess meal over the plate, then fry the shrimp in small batches in the hot oil until golden brown, 1-2 minutes. Larger shrimp will take longer to cook, about 2-3 minutes.
- Remove the shrimp from the oil with a wire mesh strainer and shake off all excess oil or drain on paper towels briefly. Serve hot.
Nutrition Facts : Calories 783.4, Fat 21.3, SaturatedFat 6.4, Cholesterol 919.8, Sodium 2340.8, Carbohydrate 35, Fiber 1.1, Sugar 0.5, Protein 105.9
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