Cornmeal Batter Shrimp Food

CORNMEAL-BATTER SHRIMP

Steps:

• Heat 2 inches peanut or neutral oil in a deep pan to 350.
• Slice 1 pound peeled shrimp lengthwise.
• Combine 1 cup milk with 1 whole egg, and beat.
• Dip shrimp in the liquid, then dredge in a mixture of 1 cup cornmeal and 1/2 cup flour.
• Fry, less than 5 minutes.
• Drain on paper towels.

SHRIMP AND WAFFLES

Steps:

• For the waffles: Whisk together the cornmeal, flour, Parmesan, baking powder, 1 teaspoon salt, cayenne, garlic powder and a few grinds of black pepper in a large bowl. Whisk together the buttermilk, grapeseed oil, sugar and eggs in a medium bowl. Pour the wet mixture into the dry mixture, and gently stir until just incorporated (it's OK if there are some lumps). Let the batter rest for 15 minutes.
• Meanwhile, preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F. Spray the top and bottom of the waffle iron with cooking spray. Fill the waffle iron about three-quarters full with batter (some of the waffle iron should still be showing). Close the lid gently, and cook according to manufacturer's directions until golden brown and crisp. Keep the cooked waffles warm in the oven.
• For the shrimp: Sprinkle the shrimp lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, and cook until they just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine, scraping up any browned bits on the bottom of the skillet, bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions, and toss with the shrimp until the tomatoes just begin to soften, about 1 minute. Add the butter pieces, and swirl the pan until there's a thick sauce. Stir in the Parmesan and hot sauce.
• Arrange 2 waffles per plate, and spoon the shrimp and sauce evenly over the waffles. Serve with lemon wedges and more hot sauce.

PAN-FRIED CORNMEAL BATTER FISH

Steps:

• in 9" pie pan stir together all ingredients except cornmeal, fish and oil.
• on waxed paper place cornmeal, dip fish into batter, then coat both sides of fish with cornmeal.
• in 10" skittle heat oil until hot.
• place 3 or 4 fish fillets in hot oil.
• cook over med heat until golden brown.
• turn and continue cooking until golden brown and fish flakes with a fork.
• repeat with remaining fish, place fried fish on paper towel to drain any excess oil.
• Serve with potatoes or rice.

CORNMEAL COATING

Steps:

• In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
• In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
• Fry cod fillets in hot oil until golden brown.

BEST EVER BATTER-FRIED SHRIMP

Steps:

• Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
• Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.

EASY CORNMEAL FRIED SHRIMP

Steps:

• Gather the ingredients.
• Peel the shrimp, leaving the tails on, and put them in a colander. Rinse the shrimp under cold running water, then pat dry with paper towels.
• Put about 3 inches of vegetable oil in a deep, heavy saucepan or deep fryer. Heat the oil to 360 F.
• To keep the fried shrimp warm as you fry subsequent batches, heat the oven to 200 F. Place a rack in a baking sheet and set aside. Have paper towels ready for draining the shrimp.
• In a medium bowl, whisk the milk with the egg until well blended.
• Put the shrimp in the milk and egg mixture and let stand for 3 to 4 minutes.
• Combine the flour, cornmeal, and baking powder in another bowl; blend well. Stir in salt and a dash of freshly ground black pepper.
• Dip the shrimp into the flour and cornmeal mixture to coat thoroughly. Shake off excess.
• Place coated shrimp in the hot oil and cook in small batches until golden brown, about 2 to 3 minutes.
• Drain on paper towels and then move to the rack on the baking sheet. Place the pan in the oven to keep them warm while you fry the remaining shrimp.
• Sprinkle the fried shrimp with salt and freshly ground black pepper, to taste.
• Serve and enjoy.

SKEWERED SHRIMP DIPPED IN CORN DOG BATTER

Steps:

• Heat oil in deep fryer to 375 degrees F.
• Mix batter by combining cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. (Add a little more milk if the batter is too thick for dipping the shrimp.)
• Skewer the shrimp, dip in the batter, and deep-fry until golden brown.

CAPTAIN CRUNCH AND CORNMEAL SHRIMP

Steps:

• Line a baking sheet with waxed paper.
• Whisk beer, masa flour, egg, sugar, and baking powder together in a bowl until beer batter is smooth. Place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.
• Dredge shrimp through cornmeal, holding shrimp by the tail; shake off excess cornmeal. Dip shrimp in beer batter, allowing excess to drip back into batter. Roll shrimp in the crushed cereal until evenly coated. Arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Working in batches, fry shrimp in the hot oil, turning once, until golden brown, 2 to 3 minutes. Transfer cooked shrimp to a paper towel-lined plate using tongs.
• Stir marmalade and mustard together in a bowl until sauce is smooth. Serve cooked shrimp alongside dipping sauce.