Classic Fried Shrimp Food

CLASSIC FRIED SHRIMP

Steps:

• Note: You can also peel off the tail if you would like, but it makes for a cute and easy handle.
• In a small bowl add the salt and flour and stir to mix.
• Set up a small line of bowls, the first being the flour mixture, the second is the eggs and finally a bowl of the panko breadcrumbs.
• Dredge the shrimp in the flour mixture, then in the egg and finally in the panko bowl until well coated.
• In a sauté pan or small saucepan heat enough oil to have 2 inches of oil on medium-high heat and cook 1-2 minutes on each side, until they are browned and crispy.
• Shrimp cook quickly so don't let them cook too long.
• Serve with tartar sauce or your favorite dipping sauce.

CLASSIC FRIED SHRIMP PO'BOYS

Steps:

• Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

CLASSIC RESTAURANT-STYLE FRIED SHRIMP

Steps:

• Preheat cooking oil to 350 -375 degrees F.
• Peel and clean the shrimp, rinsing under cold running water.**this is when you can butterfly the shrimp if you like. Cut through the shrimp to open it up without completely cutting through the flesh.
• Place the shrimp in the prepared egg wash completely covering. Remove and allow to drain briefly.
• Place the egg-washed shrimp into the bread crumbs. Lightly pat bread crumbs onto the shrimp to completely coat.
• Fry the shrimp until golden brown. Depending upon your frying method this could be 2-4 minutes
• Allow shrimp to drain on a rack or paper towels before serving
• Serve with Cocktail and tartar sauce
• Mix all the ingredients together in a small bowl, and refrigerate until needed.
• Mix all the ingredients together in a small bowl, and refrigerate until needed. *If you like a spicier cocktail sauce add more horseradish.

CRUNCHY FRIED SHRIMP

Steps:

• Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
• Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.

CLASSIC FRIED SHRIMP

Steps:

• Heat 2 to 3 inches oil to 365ºF in a deep fryer or heavy deep saucepan.
• Combine flour, salt, onion salt, pepper and garlic powder in shallow bowl. Beat eggs and water in separate shallow bowl. Place bread crumbs in another shallow bowl.
• Coat shrimp with flour mixture. Dip in egg mixture. Drain off excess. Coat lightly with crumbs.
• Fry shrimp, a few at a time, 2 to 3 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Serve with lemon wedges and cocktail and/or tartar sauce if desired.

CLASSIC FRIED SHRIMP RECIPE

Steps:

• In a small bowl, add the salt and flour and stir to mix.
• Set up a small line of bowls, the first being the flour mixture, the second is the eggs, and finally a bowl of the panko breadcrumbs.
• Dredge the shrimp in the flour mixture then in the egg and finally in the panko bowl until well coated.
• In a sauté pan or small saucepan, heat enough oil to have 2 inches of oil on medium-high heat and cook for 1 to 2 minutes on each side until they are browned and crispy.
• Serve with tartar sauce or your favorite dipping sauce.

EASY FRIED SHRIMP

Steps:

• Peel, devein and wash shrimp.
• In a medium bowl beat eggs with a fork until well blended.
• Put shrimp in eggs and mix so all shrimp is coated with eggs.
• Put saltine crackers in plastic bag and crush with rolling pin.
• Don't roll them too fine.
• Heat oil in pan.
• Add shrimp to the cracker crumbs, a few at a time and coat well.
• Drop into hot oil and fry until golden brown.
• Remove and drain on paper towels.
• Do not over cook as this toughens the shrimp.
• The amount of crackers and eggs you use depends on the amount of shrimp you want to fry.
• The more shrimp, the more crackers and eggs.
• Preparation time also depends on the amount of shrimp you are frying.

FRIED SHRIMP

Steps:

• Place shrimp in buttermilk and place in refrigerator 3 or 4 hours. This isn't necessary but they are better.
• Mix corn meal, flour, creole seasoning (I use Emeril's-the recipe is in Zaar) and salt in a gallon zip lock bag. Shake to mix well.
• Coat shrimp, 6 to 8 at a time in mixture and shake off the excess.
• Fry in hot oil, canola or peanut oil (my favorite) until golden brown. This should only take one to two minutes.
• Drain on paper towels and serve hot.