How do you cook fried shrimp?!
Answers: I just bought a pound of peeled shrimp at the market and am wondering how do you fry it? It's not something that I usually buy because we are on a pretty tight food budget so I don't want to ruin them, so I need something simple and easy please?? Thank you.
This is how I think they're best:
Blot them in a towel to get off most of the water. This is important because they'll be crispier if they're not wet when you four them.
Toss them lightly in flour, shaking each to remove most of the flour.
In small bowl, scramble an egg with a tablespoon of water.
Dip each shrimp to cover in egg and then roll shrimp in bread crumbs. If you have grated coconut, you can mix that with the breadcrumbs and you'll have coconut shrimp. Set them aside for a few minutes so the egg and bread crumbs will stick together better.
Heat a light oil like canola in a sauce pan. Test the oil to make sure that the shrimp sizzles when you drop it in.
Fry just a few shrimp at a time so the oil doesn't cool off and so they don't stick together.
As soon as they turn golden brown, (probably no more than 2 minutes, maybe faster) take them out with a slotted spoon or a strainer and drain them on towels. Salt and pepper to taste.
Buy a batter or coating mix and follow the directions.
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take olive oil preferrable but you can use veggie oil...lightly coat frying pan and seer on both sides. go on www.foodnetwork.com for some more info...Bobby Flay has the best seafood receipes in my opinion and they're pretty easy.
you don't have to fry them, you can do a shrimp over pasta dish. get a recipe for a light white sauce on the Internet and add the steemed or boiled shrimp and you have a nice shrimp scampi.
Simplest is in a little heated oil in skillet, until tails turn pink,
& shrimps go from translucent to opaque; don't overcook.
You could also dip in rice-flour batter & deep-fry in oil.
Just fry until golden & drain oil on paper towels.
How about shrimp scampi over buttered angel hair pasta or a rice pilaf? There are several seasoned shrimp mixes for fried shrimp or stir fry. One I use is Lemon Fish Fry. I use it for fish and shrimp and crab cakes. Don't forget the fresh lemon slices , tartar or red sauce ! Have fun!
This recipe will fry about 2 doz. shrimp.
Shrimp preparation:
Since they are peeled, skip this step
De-vein and wash the shrimp and keep them cool. That's it. Now, if you want to do another treat you'll have to have shrimp (21 - 25 count work best, no smaller) with the heads on. Simply pop the head from the shrimp, pull the chest with legs (that's the part you will fry) away from the head, rinse and you're ready to go.
Wet mix
2 eggs
2/3 cup of milk
1 tbs. Creole Seasoning (your choice)
1/2 tsp. garlic powder
1/2 tsp onion powder
1 tsp. hot sauce
1 tsp. cayenne pepper
Salt and fresh ground black pepper.
Put shrimp in liquid mix. Mix it all up and marinade it for 30 or more minutes in the ice box.
Dry Mix
2 cups corn flour or fish fry, or just plain flour. If you want some fluffiness substitute the flour with busquick.
3/4 cup cornstarch (makes it stick better)
2 Tbs. Creole Seasoning
1/2 tsp Salt
1/2 tsp. Black Pepper
1/2 tsp. Cayenne
1 tsp lemon and pepper seasoning
1 tbs. dried parsley
Don't hesitate to adjust any of the above to your liking...
Cooking:
Dredge the shrimp in the dry mix and let sit a minute or so moving them around just a little. Using a paper bag works good for this too. Just drop the shrimp in and shake it up a few times.
Use peanut oil, about 2" in the pan depending upon the pan depth. Heat to 375oF (hot oil will burn you badly, be careful). Place shrimp in the oil a few at a time leaving at least a 1/2" space between pieces. Why? If you pack the pan with too much meat the oil cools too much and that equals soggy shrimp (not good). Stir them around every 10 seconds or so.
Timing: Cook them about 3 minutes. I watch the bubbling to judge the doneness, I don't time it. Let them fry until they bubble lightly. If they quit bubbling completely they're overcooked. With practice you can get each piece done perfectly. You cannot tell how done the shrimp are by the outer color, it's all in the bubbles! Remove the shrimp and place on paper towels. Move them around so the grease is soaked up. Taste one once they're cooled a little to see if you need to add any seasoning. Transfer them to another pan with more paper towels and cover with paper towels.
Let the oil come back to 350oF for the next batch! Remember, the oil cools as you cook. If you don't have a frying thermometer get one, guessing just don't get it! If the oil gets too hot turn the fire off and let it cool to the right temperature. If the oil smokes you've probably ruined it. A thermometer prevents all of this trouble.
Note: To keep the food warm put the oven on 200°F (or as low as it will go) and let it warm up about 15 minutes. Cover the shrimp with paper towels (not plastic wrap) or loosely with foil, turn the oven off, and put the pan in the oven. If you seal the pan with plastic wrap or foil the shrimp will become soggy. If you leave the oven on it will dry out too much. This only works for so long. After a few re-heats the shrimp will dry out anyway.
Run the shrimp under running water to clean them and make certain that they have been deveined. If you want to add a lot of flavor, you can toss them with some spices (commercial Cajun and Creole spice mixtures work well for this) and leave them to marinate for a minimum of 20-30 minutes. You can make a simple but tasty breading by coating with flour or cornstarch that has had some spices added to it. The spices can be as simple as salt and pepper or as complicated as the spice mix you used for marinating.
Fry in hot oil (at least 300-325) degrees for at least a minute or two for small shrimp or slightly longer for larger shrimp. The hotter the oil, the faster they will cook and shrimp do tend to cook quickly because they are small and thin. When they are done, the shrimp should be white and slightly pink inside.
You won't be able to have restaurant style fried shrimp unless you have a deep fryer. Having said that, you can try to get close by doing the following.
Clean and devein the shrimp. Dip the shrimp in a liquid mixture of buttermilk and egg (1 cup of butter milk and 2 eggs ought to be okay). Take a box of Kracker Meal and mix in a little seafodd seasoning, a little cayeene pepper (if you like) and some salt and pepper. Take the shrimp one by one out of the milk/egg and dust it in the Kracker Meal. For extra breading you can repeat the process. Place them in a skillet with about a half inch of Canola oil heated to about 350 degrees. Fry for about a minute and a half and turn and fry for another minute and a half on the other side. Do not overcook as the shrimp will get tough and rubbery. While the shrimp are still fresh out of the skillet, lightly season with a little salt and pepper. If you have a deep fryer, do everything the same, except no need to turn the shrimp (obviously)... just fry for 3 minutes... should be golden brown.
there are two ways you can deep fry them....either with a wet batter or a dry dredge....the wet batter i prefer is a beer batter that consists of about a cup of corn meal 1/2 cup of flour salt to taste and some old bay 1 egg and enough beer (milk or water if you dont care for beer) to give the consistency of glue.....generally you want your tails on but it is not necessary...heat your oil like you would to fry french fries and then dip your shrimp and drop into your oil...cook until done about oh say 5 min ...now the cool thing about this batter is that if you have any left and you like hushpuppies you can add half a minced onion 2 tablespoons of sugar and enough corn meal so that it is thick enough to drop off a spoon into your oil and cook until golden ....check the first one out in the center for doneness (dip the spoon in water between dropping them to make them slide easy) also this helps to clean your oil of any shrimp taste.....the dry dredge method is the same as above without any wet ingedients and just coat the shrimp through evenly and deep fry until golden....your dredge again can be used for the hushpuppies by adding your wet ingredients....when you are done you can still fry french fries in this oil to help clean it.....good luck with this
Here's an easy one that allows you to enjoy the shrimp unadulterated, as they should be: Clean, devein, and skewer them, paint them with olive oil, salt and pepper them lightly, drizzle with a little lemon juice and grill them for no more than two minutes a side. Serve with rice or rice (or rice pilaf) and a salad.
Shrimp cook very quickly, so however you prepare them, don't overcook them or they will be rubbery.
Buon appetito!
you boil it then you fry it
Southern Fried Shrimp
INGREDIENTS:
3 cups large peeled and deveined shrimp
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 egg, well beaten
1/2 cup half-and-half or milk
1/4 teaspoon salt
1/2 cup yellow cornmeal
1/2 cup flour
1/2 teaspoon baking powder
oil for deep frying
PREPARATION:
Season shrimp with 1 1/2 teaspoons salt and the pepper; let stand at room temperature for 10 to 15 minutes. Combine egg, cream, cornmeal, flour, baking powder and remaining salt in small mixing bowl; mix until well blended and smooth. Heat oil in deep fryer to 350°. Add batter mixture to shrimp; stir until shrimp are well coated. Drop shrimp in deep, hot fat in batches. Fry until light golden brown, about 2 to 4 minutes.