This simple fried shrimp makes a great-tasting meal or appetizer. The shrimp are easy to prepare with a basic egg batter and a mixture of flour and cornmeal or bread crumbs. This is one of many great ways to cook shrimp.
- 1 1/2 pounds medium to large shrimp
- 2 cups milk
- 1 large egg, beaten
- 1 cup flour
- 1 cup cornmeal (or fine, dry bread crumbs)
- 1 1/2 teaspoons baking powder
- Dash salt
- Dash freshly ground black pepper
- Peel the shrimp, leaving the tails on and then put them in a colander. With a small, sharp knife, make a shallow cut down the back of a shrimp; pull the dark vein out or scrape it out with the tip of the knife. Rinse the shrimp under cold running water. 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 pan. Set aside.
- Have paper towels ready for draining the shrimp.
- In a medium bowl, whisk the milk with 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 1/2 teaspoon of salt and a dash of freshly ground black pepper.
- Dip the shrimp in the flour and cornmeal mixture to coat thoroughly. Shake off excess.
- Cook the shrimp in small batches in the hot oil 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 with salt and freshly ground black pepper, to taste.
- If your shrimp is frozen, put them in a large bowl and thaw overnight in the refrigerator, or put them in a bowl of cold water for about 10 to 15 minutes. Keep a small stream of cold water running into the bowl, so the water in the bowl stays cold but not ice-cold.
- Replace 1/4 to 1/2 cup of the milk with hot sauce, such as Frank's or Texas Pete's.
- Replace all or part of the cornmeal with fine dry bread crumbs or panko crumbs.
- Season the flour mixture with 1 teaspoon of Creole or Cajun seasoning, a seasoned salt blend, or Old Bay. Omit the salt unless the seasoning is salt-free.
|Nutritional Guidelines (per serving)|