“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, or saute it. There’s shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That, that’s about it.” Bubba
There are times that the photograph will not open for reasons unknown to me click on the ? and maybe it will open so you can see what the finished shrimp looks like thanks.
Last night I tried a new shrimp recipe that Mike found somewhere while perusing some online news source of his…it says better than Popeye’s and it looked great. Honestly, I’ve never tasted Popeye’s shrimp, so I didn’t know what to expect, but spicy was in the description, so what could go wrong?
Absolutely nothing and about 30 minutes later we polished off about 12 ounces of beautifully fried shrimp.
A magical mix of mustard, 1/3 cup of mixed yellow mustard, and Dijon, a couple of tablespoons of Crystal hot sauce thoroughly whisked with two eggs was just the beginning. All in all the shrimp was not that spicy but it can be adapted to your taste.
Here is her recipe that I did adapt slightly but enjoy the video and drool if you love fried shrimp…look for
I did make a few changes to her recipe ingredients…
10 oz of red Argentine shrimp (peeled and deveined)
2-3 tablespoons of Crystal hot sauce or choose another favorite
1/3 cup of mustard ( I used a mix of yellow and Dijon mustards)
3 tablespoons of corn starch
1/3 cup of all-purpose flour
2 tablespoons of creole or cajun seasoning
1 teaspoon of garlic powder ( I used granulated garlic
1/4 teaspoon of ground black pepper
2 large eggs, whisked
Add the 10 oz of red Argentine shrimp, 3 tablespoons of red hot sauce, 1/3 cup of mustard, and 2 eggs into a bowl. Give it a nice stir until well combined. Next, in a small bowl, add 2 tablespoons of all-purpose flour, 1 teaspoon of old bay, 1 teaspoon of garlic powder, and 1/4 teaspoon of ground black pepper. Mix all the dry seasonings then add to the shrimp. Stir well to fully seasoned the shrimp.
Cover the bowl with plastic wrap and let it sit on the counter for 10 minutes.
In a container, prepare the coating. Add 1 cup of all-purpose seasoning and 3 tablespoons of cornstarch. Place the cover back then shake well.
Transfer some of the shrimp into the flour mixture and cover again. Shake until the shrimp is fully coated.
Image by: Island Vibe Cooking
Bring a pan over heat and put a generous amount of oil. Once the temperature of the oil is 350 degrees F, put the coated shrimp and fry for 5 to 10 minutes until they are nicely golden brown on the outside. Once cooked, remove from the pan and serve with lemon wedges, a sprinkle of parsley, and maybe a favorite dipping sauce.
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