How do you make plain fried shrimp?!


Question: Mix 1 egg & milk together. Dip your shrimp in the eggs & milk, then roll in flour. Drop in deep fryer and wa la. Fried shrimp.


Answers: Mix 1 egg & milk together. Dip your shrimp in the eggs & milk, then roll in flour. Drop in deep fryer and wa la. Fried shrimp.

I buy the Zataran's seasoned fish fry, soak the shrimp in milk and cover them in that fish fry.

U will need:

Flour
Baking powder
Pepper
Chicken boullion
Water

Mix those together,dip in shrimp,fry, crunchy golden shrimp
Its a fast and eaqsy recipe plus its really good tatse like popcorn shrimp :]

Oh Gosh.... so many variables! :)

Buy the raw and de-veined shrimp. Wash it well. Try to let it get closer to room temperature as this makes the breading stick better.

For the breading, I use ground saltine cracker crumbs mixed with a little flour, salt, pepper and parsley. You can add garlic or other seasonings if you'd like. Mix 1 cup of milk and one egg in a bowl.

Heat your oil or lard in a skillet or deep fryer. The oil is ready when you drop a small amount of your breading mixture into it and it immediately sizzles and stays on the top.

Dip your shrimp in the milk mixture and then drop them into the breading. Push each shrimp into the breading mix on both sides to make sure they are sufficiently coated. Drop a few at a time into your oil. The shrimp will start to float on the top and become brown when they are done. Spoon the finished fried shrimp onto a paper towel to drain and then serve with cocktail sauce.

FRIED SHRIMP

fresh shrimp (no heads)
fresh eggs
cracker meal
cooking oil
salt

Peel, de-head, de-vein and wash the shrimp in cold water. Lightly salt them. Put well stirred eggs into a bowl. Dip the shrimp in the eggs. Drain the excess egg off for a few seconds and place them in ground cracker meal. Make sure they are well covered with the meal.
For best results refrigerate the battered shrimp for about an hour. Deep fry at 350 degrees until they rise to the top (1-1/2 - 3 minutes) or until golden brown.

Southern Fried Shrimp:

1 cup plain flour
1/2 tsp salt
1 cup ice water
1 egg
2 TBS cooking oil (plus oil for frying the shrimp)
1 pound shrimp (or 1 ? lbs if buying heads on)
Directions:

First, mix up the batter. Mix the salt in the flour in a small bowl. Beat the egg lightly. Add the egg, water and 2 TBS cooking oil. Stir this well. Cover the bowl with plastic wrap and place in the refrigerator. The batter needs to chill 20 minutes or so which gives you time to work on the shrimp and heat up the oil for frying.

Next, prepare the shrimp. You need medium sized, or that’s the easiest to work with. The tail portions would be about 2 to 3 inches long, if you don’t know the sizing.

Twist the heads off if you buy the shrimp with the heads on. I do when I can, because the juices hold better with heads on.

Then peel off the hard shell, but leave the little tail tips on. I suppose you could pull off the little tails, but the presentation is nicer with those on.

Butterfly the body of the shrimp. To do this, look for the black vein piece. Cut there from the tail up to the top cutting almost through to the bottom of the shrimp. Use the knife tip to remove the black vein. I won’t explain what that is, but you really do not want to eat it.

Put the butterflied shrimp in a bowl.

Now, heat up a pan of cooking oil about 1 inch deep. You want the oil pretty hot – around 375° F.

Dip or drag the shrimp one at a time through the batter mix and place in oil. If you get splatters, drop the heat just a tad. Cook until lightly brown and flip. This takes about 2 or 3 minutes per side. Shrimp cooks fast, so when the batter is an attractive light brown color, the shrimp are definitely done.

Place the shrimp on a plate with paper towels to absorb oil. Serve as soon as possible. If it’s a cold day, you can heat the oven to very low and keep the plate in there with the oven door propped very slightly to keep the shrimp warm as you’re frying them all up.

If you have any fried shrimp left over, then you can freeze these and heat them in the oven at 350° F until hot through. They are best fresh but still very good frozen and reheated.

FRIED SHRIMP

fresh shrimp (no heads)
fresh eggs
cracker meal
cooking oil
salt

Peel, de-head, de-vein and wash the shrimp in cold water. Lightly salt them. Put well stirred eggs into a bowl. Dip the shrimp in the eggs. Drain the excess egg off for a few seconds and place them in ground cracker meal. Make sure they are well covered with the meal.
For best results refrigerate the battered shrimp for about an hour. Deep fry at 350 degrees until they rise to the top (1-1/2 - 3 minutes) or until golden brown.





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