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Started By
Message
Mom’s fried shrimp procedure:
Posted on 2/8/23 at 6:42 pm
Posted on 2/8/23 at 6:42 pm
I have a feeling this is going to rub folks the wrong way, but this is how I grew up eating fried shrimp. Mom is from Abbeville…but I’m not sure if other folk down there follow this same method.
Peel, devein, butterfly a little…not much.
Egg wash (4 eggs beaten with a couple splashes of milk):
Season the shrimp directly, salt and cayenne liberally:
Add the shrimp to the egg wash:
Get ‘em ready to toss in unseasoned flour:
Coat in flour and stack the bodies:
Fry them up:
Done:
Plate:
Peel, devein, butterfly a little…not much.
Egg wash (4 eggs beaten with a couple splashes of milk):
Season the shrimp directly, salt and cayenne liberally:
Add the shrimp to the egg wash:
Get ‘em ready to toss in unseasoned flour:
Coat in flour and stack the bodies:
Fry them up:
Done:
Plate:
21
Posted on 2/8/23 at 6:44 pm to Gaston
quote:
have a feeling this is going to rub folks the wrong way,
Looks pretty fricking good to me!!
Posted on 2/8/23 at 6:44 pm to Gaston
God bless mamas. Looks good.
Posted on 2/8/23 at 6:52 pm to Gaston
The only thing that bothers me is the portion size. Pile those bad boys on because that looks delicious.
Posted on 2/8/23 at 6:54 pm to Gaston
Looks good.
I add cornmeal
I add cornmeal
Posted on 2/8/23 at 6:56 pm to Gaston
I do it exactly this way!
Posted on 2/8/23 at 7:19 pm to Summerchild
From South of Abbeville and my grandma does it the same way. Buys her shrimp from the local boys in Forked Island that go out of Intracoastal City.
Posted on 2/8/23 at 7:41 pm to Gaston
Yum!
Posted on 2/8/23 at 7:59 pm to Gaston
Looks awesome
I add some corn starch to seasoned flour for a bit more crunch
I add some corn starch to seasoned flour for a bit more crunch
Posted on 2/8/23 at 8:04 pm to Tigerpaw123
So how many eggs per lb of peeled shrimp? 4 Eggs seems a bit much for a dozen shrimp.
Posted on 2/8/23 at 8:08 pm to Nawlens Gator
Tossed every shrimp we had in the eggs at one time.
Posted on 2/8/23 at 10:05 pm to Gaston
Only thing I see wrong is the lack of a small dish of fresh cocktail sauce to dip them in.
What time do we eat? I'll even make and bring the cocktail sauce.
What time do we eat? I'll even make and bring the cocktail sauce.
Posted on 2/9/23 at 2:30 am to Gaston
Thumbs up
Posted on 2/9/23 at 5:53 am to PenguinPubes
Me too.
Posted on 2/9/23 at 6:38 am to Gaston
Looks great! Good fried shrimp are so delicious.
Posted on 2/9/23 at 7:25 am to Gaston
My Mom has done it pretty much the same way except she adds some corn meal and seasoning to the flour.
Posted on 2/9/23 at 8:30 am to Gaston
Does the serving plate have a clear bottom? That's pretty cool. Abbeville, AL right?
Posted on 2/9/23 at 8:38 am to Gaston
My mom is from Lawtell and does it the same way. She adds a little Lea and P to the egg/milk is the only difference.
This post was edited on 2/9/23 at 8:55 am
Posted on 2/9/23 at 8:51 am to Gaston
Looks great.
I used to use egg wash, but a guy from New Iberia cooked some for us one night on a hunting trip. He's a very good cook, and used sour cream instead of egg wash and they were fantastic. So that's what I do now.
I used to use egg wash, but a guy from New Iberia cooked some for us one night on a hunting trip. He's a very good cook, and used sour cream instead of egg wash and they were fantastic. So that's what I do now.
Posted on 2/9/23 at 9:01 am to Gaston
quote:
I have a feeling this is going to rub folks the wrong way,
Why would you say this?
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