Tuesday, December 15, 2015
BEST Fried Shrimp
When buying fresh shrimp look for sustainable wild-caught shrimp, which is my preference.
I like to buy large or extra large shrimp, and purchase Wild-Caught South Carolina Beaufort Shrimp from Off the Hook Seafood Market when I can get them.
I like large or extra large because that size suits me best for steaming, sauteing, and grilling, but as you can see by the chart, shrimp come in all sizes, from Extra Small to Extra Colossal!
1-2 lbs. large raw shrimp, peeled, tails intact
1-2 tbls. hot sauce
2 large eggs
1 tsp. course-ground black pepper
1/2 cup finely ground cornmeal
1 1/2 cups self-rising flour
1 tsp. cayenne pepper
peanut, canola, or other oil for frying
Peel and devein shrimp, leaving tails on if possible. In a large bowl, whisk together hot sauce and eggs; add shrimp and stir to coat well.
In another shallow bowl, combine course-ground black pepper, salt, cornmeal, flour, and cayenne.
Pour enough oil into a Dutch oven or other deep pot to reach a depth of 3 inches. Heat the oil to 325-375.
Dredge the shrimp in the cornmeal/flour mixture and shake off any excess. Fry the shrimp in small batches, being careful to not crowd the pot, flipping once, until golden brown. Be careful not to over cook; 1 1/2 minutes is about all the time you'll need until they are cooked through.
Transfer the shrimp to paper towel lined baking sheets to drain; serve while hot.
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