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re: Shrimp Po’boys
Posted on 9/10/21 at 12:39 pm to OGtigerfan87
Posted on 9/10/21 at 12:39 pm to OGtigerfan87
The key is good fried shrimp. Good fried shrimp don’t need egg. Just season some flour (self-rising or regular all-our purpose will both work). Then:
Dip shrimp in cold water, drain slightly.
Dip in flour, coat well.
Quick dip in water.
Back in flour and rub with your fingers a bit. You want some dense, moist flour flakes on your shrimp.
Fry for several minutes in 375 degree oil. Don’t overcook.
Remove oil, drain, season if needed.
Dip shrimp in cold water, drain slightly.
Dip in flour, coat well.
Quick dip in water.
Back in flour and rub with your fingers a bit. You want some dense, moist flour flakes on your shrimp.
Fry for several minutes in 375 degree oil. Don’t overcook.
Remove oil, drain, season if needed.
3
Posted on 9/10/21 at 12:56 pm to ChEgrad
quote:
Fry for several minutes in 375 degree oil.
quote:
Don’t overcoo
Posted on 9/10/21 at 1:03 pm to ChEgrad
quote:
Fry for several minutes in 375 degree oil.
What did those shrimp do to you?
Show me where they hurt you.
Posted on 9/10/21 at 11:11 pm to ChEgrad
quote:im sure it’s fine and would come out good disguised under some bread, mayo, lettuce, and tomato…
Dip shrimp in cold water, drain slightly.
Dip in flour, coat well.
Quick dip in water.
Back in flour and rub with your fingers a bit. You want some dense, moist flour flakes on your shrimp.
But why? That sounds like it would come out crunchy and bland cooked at 375.
Just buttermilk OR cold water if you have to, and then dredge it in seasoned flour ONCE. (Preferably seasoned cornflour). Fried shrimp really isnt rocket science when deep frying.
This post was edited on 9/10/21 at 11:14 pm
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