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re: Shrimp Po’boys
Posted on 9/10/21 at 11:11 pm to ChEgrad
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
1
Posted on 9/14/21 at 8:12 pm to Ryan3232
quote:
im sure it’s fine and would come out good disguised under some bread, mayo, lettuce, and tomato… 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.
Well, they are crunchy. You don’t want crunchy coating? It is seasoned flour - not bland.
Recipe is basically From Mike Anderson’s cookbook, except I don’t think he seasons his flour. They turn out great. I don’t really care for corn flour on shrimp.
You are correct, temp is probably 350-375, but oil temp drops when you put them in - I don’t have a huge pot, so I get some temp drop.
This post was edited on 9/14/21 at 8:15 pm
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