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Started By
Message
1
Posted on 2/9/23 at 9:37 am to Aubie Spr96
quote:
plate have a clear bottom?
Yea, they’re called Annieglass. The Antique Roman line, rimmed with ‘platinum’.
Abbeville LA, just east of Kaplan and west of Erath…south of Maurice.
Posted on 2/9/23 at 9:38 am to RockyMtnTigerWDE
Things I do different: Seasoning in the flour and half and half in the egg wash. I go flour, egg wash, flour then fry.
Posted on 2/9/23 at 9:40 am to Y.A. Tittle
quote:
Why would you say this?
Because the most seasoned part isn’t the batter. Damn near every fried shrimp I get at places has a bland shrimp covered in over seasoned, and hard, batter.
Posted on 2/9/23 at 4:29 pm to REB BEER
quote:
and used sour cream instead of egg wash and they were fantastic.
Did he water the sour cream down any. Sour cream seems awfully thick for a batter.
Posted on 2/12/23 at 1:37 am to SOLA
I put a little Tony's on the shrimp and 10 to 15 drops of Tabasco in the egg wash. I also like a little corn meal with the flour and I put a little salt and Tony's also.
Everything gets a little seasoning. I try to fry the shrimp with oil between 325 and 350 F. I only cook them until the crust is lightly brown.
Dip..... about 1/2 cocktail sauce and 1/2 ketchup with some Tabasco and lemon juice.
Oh, after frying the shrimp, I cook some onion rings using the same wash and flour. Then when the grease cools some, it is time to fry the Hush puppies.
Did I forget the French fries. This is not a healthy meal, but is really good and a favorite meal for us.
Everything gets a little seasoning. I try to fry the shrimp with oil between 325 and 350 F. I only cook them until the crust is lightly brown.
Dip..... about 1/2 cocktail sauce and 1/2 ketchup with some Tabasco and lemon juice.
Oh, after frying the shrimp, I cook some onion rings using the same wash and flour. Then when the grease cools some, it is time to fry the Hush puppies.
Did I forget the French fries. This is not a healthy meal, but is really good and a favorite meal for us.
Posted on 2/12/23 at 9:17 am to Gaston
Nice work.
I put some milk in the egg wash, use 50/50 corn meal and flour, and put a generous amount of Tony's in the flour/meal. Fry at 360 for 3 minutes.
Now I want some.
I put some milk in the egg wash, use 50/50 corn meal and flour, and put a generous amount of Tony's in the flour/meal. Fry at 360 for 3 minutes.
Now I want some.
Posted on 2/12/23 at 9:54 am to Gaston
quote:
I have a feeling this is going to rub folks the wrong wa
Why
Posted on 2/12/23 at 10:05 am to SOLA
quote:
Did he water the sour cream down any. Sour cream seems awfully thick for a batter
No he didn’t. But I don’t guess it would hurt to water it down just a little.
Once you mix the shrimp up with sour cream, I guess the moisture on the shrimp loosens up the sour cream because it’s never clumpy.
Posted on 2/13/23 at 12:23 pm to Gaston
quote:
Mom is from Abbeville
A Broussard - or married to one?
Posted on 2/13/23 at 1:27 pm to CouldCareLess
My mom was a Fredrick, and married a Noel. She was one of 9 children, a couple married Broussards…my dad’s brother married s Broussard as well.
Posted on 2/13/23 at 3:07 pm to Gaston
I like making a little tartar sauce to go with the fried shrimp but this looks great.
Posted on 2/13/23 at 3:29 pm to Gaston
Thank you for removing the tails.
Posted on 2/13/23 at 3:47 pm to Gaston
I grew up with fish and shrimp fried in cornmeal. I'll eat it either way.
Posted on 2/13/23 at 3:52 pm to Aubie Spr96
quote:
Does the serving plate have a clear bottom?
I swear nothing gets past this place. Yes very cool.
Posted on 2/13/23 at 3:53 pm to Gaston
quote:don't know why you're getting downvotes for this comment. It's true.
Because the most seasoned part isn’t the batter. Damn near every fried shrimp I get at places has a bland shrimp covered in over seasoned, and hard, batter.
Posted on 2/13/23 at 4:52 pm to CAD703X
Wow, those shrimp look delicious! Making me hungry.
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