- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Dipping Sauce Recipe for Fried Shrimp?
Posted on 5/31/16 at 8:46 pm to MNCscripper
Posted on 5/31/16 at 8:46 pm to MNCscripper
quote:
Buy some Wow Wee
Picked some of this up the other day. Like Cane's but with a kick
Posted on 6/1/16 at 8:33 am to jmh5724
From Louisiana Kitchen by Chef Paul Prudhomme
Seasoning Mix
1 tablespoon ground red pepper (preferably cayenne)
2 1/4 teaspoon salt
1 1/2 teaspoon sweet paprika
1 1/2 teaspoon ground black pepper
1 1/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried oregano leaves
Coconut Beer Shrimp
2 eggs
1 3/4 cup all purpose flour
3/4 cup fresh beer
1 tablespoon baking powder
4 dozen medium shrimp, peeled but with tails on, deveined, about 2 pounds.
3 cups grated coconut, about 6 ounces (by weight)
Oil for deep frying
Sweet and Tangy Dipping Sauce
16 ounce jar orange marmalade 0r 1 2/3 cups
5 tablespoons creole mustard or coarse brown mustard
5 tablespoons grated fresh or prepared horseradish
Combine the ingredients for the dipping sauce. Set aside.
Combine all the ingredients of the seasoning mix. Mix well.
Make the batter by combining 2 teaspoons of the seasoning mix with the eggs, 1 1/4 cup of the flour, the beer, and the baking powder. Mix well, breaking up any lumps.
In a separate bowl, combine the remaining 1/2 cup flour with 1 1/2 teaspoon of the seasoning mix. Set aside.
Place the coconut in a separate bowl.
Season both sides of the shrimp with the remaining seasoning mix. Holding the shrimp by the tail, dredge through the flour, shaking off the excess, and dip in the batter (not the tail), allowing excess batter to drip off. Coat generously with grated coconut and place on a baking sheet.
Drop shrimp, one at a time into 350 degree oil, until golden brown. 30 seconds to one minute per side. Do not crowd. You can estimate frying time by cutting open the first shrimp to make sure the batter is cooked through and the shrimp is not overcooked.
Drain on paper towels and serve immediately with Sweet and Tangy Dipping Sauce.
Seasoning Mix
1 tablespoon ground red pepper (preferably cayenne)
2 1/4 teaspoon salt
1 1/2 teaspoon sweet paprika
1 1/2 teaspoon ground black pepper
1 1/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried oregano leaves
Coconut Beer Shrimp
2 eggs
1 3/4 cup all purpose flour
3/4 cup fresh beer
1 tablespoon baking powder
4 dozen medium shrimp, peeled but with tails on, deveined, about 2 pounds.
3 cups grated coconut, about 6 ounces (by weight)
Oil for deep frying
Sweet and Tangy Dipping Sauce
16 ounce jar orange marmalade 0r 1 2/3 cups
5 tablespoons creole mustard or coarse brown mustard
5 tablespoons grated fresh or prepared horseradish
Combine the ingredients for the dipping sauce. Set aside.
Combine all the ingredients of the seasoning mix. Mix well.
Make the batter by combining 2 teaspoons of the seasoning mix with the eggs, 1 1/4 cup of the flour, the beer, and the baking powder. Mix well, breaking up any lumps.
In a separate bowl, combine the remaining 1/2 cup flour with 1 1/2 teaspoon of the seasoning mix. Set aside.
Place the coconut in a separate bowl.
Season both sides of the shrimp with the remaining seasoning mix. Holding the shrimp by the tail, dredge through the flour, shaking off the excess, and dip in the batter (not the tail), allowing excess batter to drip off. Coat generously with grated coconut and place on a baking sheet.
Drop shrimp, one at a time into 350 degree oil, until golden brown. 30 seconds to one minute per side. Do not crowd. You can estimate frying time by cutting open the first shrimp to make sure the batter is cooked through and the shrimp is not overcooked.
Drain on paper towels and serve immediately with Sweet and Tangy Dipping Sauce.
Posted on 6/1/16 at 9:20 am to Stadium Rat
quote:
Sweet and Tangy Dipping Sauce 16 ounce jar orange marmalade 0r 1 2/3 cups 5 tablespoons creole mustard or coarse brown mustard 5 tablespoons grated fresh or prepared horseradish
This stuff is excellent.
Posted on 6/1/16 at 9:26 am to MeridianDog
nm
This post was edited on 6/1/16 at 9:27 am
Posted on 6/1/16 at 10:24 am to MSMHater
my go to sauce which I call "Sweet Napalm"
mayo
sriracha
sweet chili sauce - mae ploy or similar brand
fresh cilantro - finely minced
mayo
sriracha
sweet chili sauce - mae ploy or similar brand
fresh cilantro - finely minced
Popular
Back to top
Follow TigerDroppings for LSU Football News