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Started By
Message
Fried shrimp recipe?
Posted on 6/14/12 at 1:37 pm
Posted on 6/14/12 at 1:37 pm
I am frying shrimp for my dad for father's day. This will be the first time I've done it. Usually we go out to eat, but he's been having health problems this year, so I'm going to his house to cook for him. Anyone got a good recipe?
4
Posted on 6/14/12 at 1:38 pm to littlemslouie
dip them in egg wash and then in seasoned flour.
Posted on 6/14/12 at 1:39 pm to littlemslouie
dip them in egg wash and then in seasoned flour.
Posted on 6/14/12 at 1:50 pm to tigerdup07
quote:
dip them in egg wash and then in seasoned flour.
Yep.
I add hot sauce to my egg wash and season the flour liberally with Tony's.
Posted on 6/14/12 at 1:52 pm to GeauxldMember
quote:
I add hot sauce to my egg wash and season the flour liberally with Tony's.
me too. cept i use slap ya mama
Posted on 6/14/12 at 1:56 pm to tigerdup07
quote:And consider a roll in corn starch before the egg wash bath...extra crispy.
dip them in egg wash and then in seasoned flour.
Posted on 6/14/12 at 2:06 pm to OTIS2
also butterfly (cut them slightly open) down the back. Extra crispy
Posted on 6/14/12 at 2:15 pm to littlemslouie
fry for 45 seconds to 1 min only. Oil at 375
Posted on 6/14/12 at 2:23 pm to littlemslouie
I use the Louisiana brand shrimp fry.
Make an egg wash (2 eggs, 3/4 cup water, 1/2 cup of shrimp fry mix).
Dip shrimp in dry fry mix, then into wash then into fry mix again.
Fry till golden in 340 degree oil. Remove onto wire rack to drain. Season to your liking. That fry mix is preseasoned some but I add more.
Make an egg wash (2 eggs, 3/4 cup water, 1/2 cup of shrimp fry mix).
Dip shrimp in dry fry mix, then into wash then into fry mix again.
Fry till golden in 340 degree oil. Remove onto wire rack to drain. Season to your liking. That fry mix is preseasoned some but I add more.
Posted on 6/14/12 at 2:26 pm to GeauxldMember
quote:
Tony's
this cannot bother me more...PLEASE!!! FOR THE LOVE OF FOOD, MAKE YOUR OWN MIX!
Posted on 6/14/12 at 2:43 pm to ChicagoTiger
quote:
PLEASE!!! FOR THE LOVE OF FOOD, MAKE YOUR OWN MIX!
what would you recommend?
Posted on 6/14/12 at 2:52 pm to ChicagoTiger
Get over yourself. Tony's works great for seasoning flour for frying fish or shrimp, why would I bother making my own?
I swear, with the things that bother some people on this board so much, you'd swear there were no real problems in the world.
I swear, with the things that bother some people on this board so much, you'd swear there were no real problems in the world.
Posted on 6/14/12 at 2:57 pm to GeauxldMember
quote:I don't guess this would be a good time to tell him I use roux in a jar??
Get over yourself. Tony's works great for seasoning flour for frying fish or shrimp, why would I bother making my own?
quote:Slap Ya Momma > Tony's...jus sayin.
I swear, with the things that bother some people on this board so much, you'd swear there were no real problems in the world.
Posted on 6/14/12 at 3:01 pm to Geauxtiga
quote:
Slap Ya Momma > Tony's...jus sayin
Lulz, I agree, but I prefer Tony's for seasoning the flour in this case because of the extra salinity.
quote:
I don't guess this would be a good time to tell him I use roux in a jar??
Well, I don't use jarred roux, but if someone wants to, I guess that's their prerogative.
Posted on 6/14/12 at 3:09 pm to LsuTool
quote:
what would you recommend?
Not meaning to be a dick or high and mighty on this, but come on, guys....don't use that stuff...use a mixture of cayenne, paprika, onion powder, garlic salt, salt, pepper, (both black and white)thyme, parsley, oregano, sweet basil...make it in batches with a large portion of the base as paprika, then salt, pepper and then equal on the rest. I don't know, i just make it by eye.
once again, not to sound a dick, but why buy Tony's? if you really cook, make your own spice....just my 2cents...
Posted on 6/14/12 at 3:11 pm to ChicagoTiger
quote:How far u wanna take that? Should we only use cayenne pepper ground from home-grown plants and dig our own salt?
once again, not to sound a dick, but why buy Tony's? if you really cook, make your own spice...
Posted on 6/14/12 at 3:20 pm to ChicagoTiger
I think it's great that you like to make your own cajun seasoning, and I realize it isn't rocket science. I just don't want to do it. I don't slaughter my own beef, grow my own corn, or mill my own grains, either.
And I'm really not meaning to be a dick either, but to me, the line between being helpful and coming off as a pretentious tool is crossed when imply your way is the only right way. Just food-- seasoned with whatever blend of spices you'd like-- for thought.
And I'm really not meaning to be a dick either, but to me, the line between being helpful and coming off as a pretentious tool is crossed when imply your way is the only right way. Just food-- seasoned with whatever blend of spices you'd like-- for thought.
Posted on 6/14/12 at 3:26 pm to ChicagoTiger
quote:
use a mixture of cayenne, paprika, onion powder, garlic salt, salt, pepper, (both black and white)thyme, parsley, oregano, sweet basil...make it in batches with a large portion of the base as paprika, then salt, pepper and then equal on the rest
sounds like you just damn near wrote the recipe for
quote:
Tony's
Posted on 6/14/12 at 3:28 pm to GeauxldMember
I don't use Tony's or a pre-mix or my own mix with fried shrimp simply because I don't want all of those flavors on my shrimp. I like some cayenne, black pepper and salt. Just my preference.
I don't like to mix my own seasonings either. I much prefer a pre-mixed kind if I can find one to suit me for what I'm cooking. I do not, however, use jarred roux.
I don't like to mix my own seasonings either. I much prefer a pre-mixed kind if I can find one to suit me for what I'm cooking. I do not, however, use jarred roux.
Posted on 6/14/12 at 3:32 pm to Gris Gris
quote:
I do not, however, use jarred roux.
I'm with ya on that one, sister. But I know you like stringy, overcooked white meat in your gumbo!
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