CORNMEAL COATED FRIED SHRIMP
We lived on the Texas Gulf Coast and my father and family shrimped and fished with a passion. Shrimp was plentiful in our home of 10 people and saved my mother money...imagine that...so we had it often. One of my favorite ways to have shrimp was simple and delicious and still the way I cook it most of the time. It may be easy,...
Provided by Kathy Sterling
Categories Seafood
Time 35m
Number Of Ingredients 6
Steps:
- 1. Clean and de-vein shrimp. Rinse thoroughly and leave shrimp in clean water, you want the shrimp to be wet when dredging in cornmeal. In a small bowl mix cornmeal and seasonings well.
- 2. Heat cooking oil until hot enough for deep frying. Approximately 325 degrees. If you get the oil too hot, it will make the fried shrimp a darker color.
- 3. Dip shrimp into cornmeal mixture and drop into hot oil to cook. Fry for approximately 5 minutes or until a light golden brown. Serve hot with ketchup, cocktail sauce or tartar sauce.
CORNMEAL COATING
Steps:
- In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
- In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
- Fry cod fillets in hot oil until golden brown.
Nutrition Facts : Calories 219 calories, Carbohydrate 19.7 g, Cholesterol 39 mg, Fat 7.1 g, Fiber 1.2 g, Protein 18.3 g, SaturatedFat 1.3 g, Sodium 350.7 mg, Sugar 1.9 g
CAPTAIN CRUNCH AND CORNMEAL SHRIMP
Tried to make coconut shrimp only to find out I had no coconut. This quickly thrown together hodgepodge of three recipes turned out to be a winner. Super sweet by itself, but even better with the marmalade dipping sauce. My 2- and 6-year-old were big fans, too!
Provided by Marie Medek Brenden
Categories Appetizers and Snacks Seafood Shrimp
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Line a baking sheet with waxed paper.
- Whisk beer, masa flour, egg, sugar, and baking powder together in a bowl until beer batter is smooth. Place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.
- Dredge shrimp through cornmeal, holding shrimp by the tail; shake off excess cornmeal. Dip shrimp in beer batter, allowing excess to drip back into batter. Roll shrimp in the crushed cereal until evenly coated. Arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Working in batches, fry shrimp in the hot oil, turning once, until golden brown, 2 to 3 minutes. Transfer cooked shrimp to a paper towel-lined plate using tongs.
- Stir marmalade and mustard together in a bowl until sauce is smooth. Serve cooked shrimp alongside dipping sauce.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 45.9 g, Cholesterol 67.4 mg, Fat 13 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 364.5 mg, Sugar 23.2 g
BUTTERMILK FRIED SHRIMP
This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.
Provided by Bon Appétit Test Kitchen
Categories New Orleans Shrimp Fry Deep-Fry Louisiana Dinner Summer Kitchen Olympics Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl to blend.
- Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°F.
- Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
- Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
- Serve shrimp with rémoulade sauce.
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SOUTHERN-STYLE FRIED SHRIMP - THE CHUNKY CHEF
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4.9/5 (7)Total Time 26 minsCategory Appetizer, Main CourseCalories 276 per serving
- Add several inches of oil to a large heavy bottomed pot, like a dutch oven, and heat over MED heat until it reaches 350°F.
- Fry the shrimp in batches so as to not overcrowd the pot, for about 2-3 minutes, until golden brown. Cooking time may change slightly depending on the size of the shrimp. Adjust heat periodically, as needed, to maintain the 350°F frying temperature.
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- Heat 1/2-inch of oil in a large, heavy-bottomed skillet over medium heat. Line a large plate with a paper towel, set aside.
- In a cake pan or pie plate whisk together eggs and buttermilk. Add 1/2 teaspoon of salt and pepper.
- In another cake pan, mix together the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper.
- Add shrimp to the egg mixture and coat well. A few at a time, add the shrimp to the flour and coat completely. Place on a clean plate while you bread the remaining shrimp.
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