Fried Jumbo Shrimp Food

PANKO FRIED JUMBO SHRIMP

Steps:

• wash and dry shrimp.
• season with essense or seafood season of your choice.
• salt and pepper to taste.
• coat in flour.
• mix eggs and milk to make a wash.
• run floured shrimp through egg wash.
• coat with panko crumbs,set aside.
• heat oil in fry pan over medium high heat until a popcorn kernal pops.
• add half of shrimp to oil,cook to golden brown both sides (3-4 min.).
• remove and add second half of shrimp and repeat.

FRIED SHRIMP

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.

JUMBO SHRIMP PARMESAN

Steps:

• Preheat oven to 475 degrees.
• Peel and devein shrimp, leaving tails intact.
• Mix together olive oil, garlic and salt and pepper in a bowl.
• Add shrimp and toss lightly to coat.
• Refrigerate 30 minutes to an hour.
• In shallow bowl, combine bread crumbs and Parmesan cheese.
• Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.
• Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan.
• Drizzle with melted butter.
• Place pan on the center rack of oven and bake for 10 minutes or until done.
• Serve immediately with lemon wedges.

UNCLE BILL'S JUMBO DEEP FRIED PRAWNS (SHRIMP)

Steps:

• Peel off shell, devein prawns and rinse in cold water. Pat dry with paper towels.
• Cut slit in each prawn about 1/4 inch deep.
• In a mixing bowl, whisk together eggs and milk until frothy.
• In a plastic bag, add flour and pepper and shake well to blend.
• In a separate plastic bag, add Panko crumbs, dried dill weed, seasoning salt, garlic powder and Beau Monde seasoning, shake well to combine.
• Dip prepared prawns individually into the egg mixture to coat well.
• Drop each prawn into the flour mixture and shake to coat well.
• Dip the prawns again in the egg mixture, turn to coat well.
• Drop each prawn into the Panko crumb mixture and shake until well coated.
• Place coated prawns on a plate, cover with plastic wrap and refrigerate for about 2 hours to chill.
• In a medium size saucepan, or a deep frying pan, or a WOK, add oil and heat to 350°F.
• Carefully drop the prawns two at a time into the hot oil and deep fry for about 1 1/2 minutes, turn over and continue to fry for an additional 1 to 1 1/2 minutes, and the prawns are a light golden brown. (Do not overcook prawns.).
• Serve immediately with lemon wedges and tartar sauce or a sauce of your choice.
• Also, see Chicken Strips with Sweet and Sour Sauce for the sauce, recipe #19266.

GRILLED BUTTER-FLIED JUMBO SHRIMP

Steps:

• Whisk the chili sauce with the butter and orange juice in a saucepan set over medium heat. Bring to a boil. Stir in the rum, half of each the chives, and the coriander, mustard, vanilla and garlic. Remove from the heat and cool completely.
• Slice lengthwise through the top of each shrimp shell and almost all the way through the meat of each shrimp so that they can lie flat. Toss the shrimp with half the sauce mixture. Set aside.
• Preheat the grill to medium-high and grease lightly. Grill shrimp for 3-5 minutes per side or until cooked through. Baste shrimp often with the reserved sauce. Gently toss hot, cooked shrimp, with any remaining sauce mixture. Sprinkle with remaining chives and coriander.
• TWISTS:.
• TWIST 1: For a delicious surf and turf meal, serve the shrimp alongside grilled steaks brushed eith BBQ sauce.
• TWIST 2: For another tropical taste experience, use pineapple juice instead of orange juice.
• TWIST 3: For a flavorful alcohol-free version, omit the rum and substitute for more chili sauce.

STUFFED JUMBO SHRIMP

Steps:

• Butterfly shrimp by cutting down through the back most of the way through the shrimp.
• Devein and press to flatten, cut side up, on a cookie sheet or large shallow baking pan.
• Press with paper towels to remove excess moisture.
• Combine muffin crumbs, nuts, and crabmeat in a medium bowl, and set aside.
• Saute onions and garlic in olive oil over medium heat until softened.
• Add parsley, jalapeno peppers, capers, and Worcestershire sauce.
• Reduce heat; add lemon juice, cream cheese, and feta cheese.
• Mix thoroughly, allowing to heat just until cheese is smooth and mixed with vegetables.
• Remove from heat, and add to crumb mixture.
• Toss together gently until thoroughly combined.
• Season to taste with salt and freshly ground pepper.
• Place 2-3 Tbsp of cheese mixture on top of each shrimp, molding and smoothing to cover.
• Place in freezer for about 30 minutes to firm.
• If deep frying battered shrimp, preheat oven to 250 degrees F.
• Make batter by beating together egg and beer, wine, or water; if using beer, beat a little extra to reduce foam.
• Add all remaining ingredients, and mix just until dry ingredients are combined with the liquid.
• Let batter rest about 5-10 minutes.
• Heat about 2" of oil to 375 degrees F in a large saucepan or deep fryer.
• Dip prepared shrimp in batter one at a time, holding by tail, allowing excess batter to drain from shrimp before placing in hot oil.
• Cook 4-6 at a time until browned, turning once.
• Remove to a pan lined with paper towels and keep warm in the oven while cooking remaining shrimp.
• Allow oil to return to 375 degrees F before cooking each batch.
• Serve immediately with lemon wedges, tartar sauce, and/or cocktail sauce if desired.
• If baking breaded shrimp, preheat oven to 350 degrees F.
• Lightly oil baking sheet and sprinkle lightly with breadcrumbs.
• If breading, brush tops of prepared shrimp lightly with egg-wash.
• Press breadcrumbs onto surface until they adhere, and place on baking sheet.
• After all shrimp are coated, sprinkle with paprika and drizzle with melted butter.
• Bake for about 25 minutes or until lightly browned.
• Drizzle with fresh lemon juice, if desired.
• If serving naked, sprinkle prepared shrimp lightly with paprika, and bake as above, until lightly browned and bubbly.
• Naked shrimp can also be cooked on the barbecue, over low to medium coals.
• Place on oiled grate, cheese side up.
• Do not turn unless you love the taste and smell of burning cheese.
• Cook, covered for about 10 minutes.
• Drizzle with fresh lemon juice if desired.