Gulf Coast Fried Shrimp Recipes

Steps:

• Peel shrimp, leaving the tails intact; devein.
• Place shrimp in a large shallow bowl.
• Combine eggs, French dressing, lemon juice and onion powder.
• Pour over shrimp, stirring gently to coat.
• Cover and marinate in refrigerator for at least 3 hours, stirring occasionally.
• Pour oil to depth of 2-inches into a dutch oven; heat to 375°F.
• Combine cracker crumbs, crushed cornflakes, and cornmeal.
• Remove shrimp from marinade, discarding marinate.
• Dredge shrimp in cracker mixture and fry a few at a time until golden.
• Drain shrimp on paper towels.

Steps:

• 1. You will need several bowls. One bowl for flour and one for egg and milk. Use a fork and mix egg and milk together. Once the shrimp have been cleaned, place them in the egg/milk mixture and then cover them with flour. Drop in hot oil. I usually make sure the oil is really hot before placing them in it. You must have enough oil to cover the shrimp (deep fry). They should float to the top or when they become a golden brown take them up drain on a paper towel. Salt and pepper to taste.
• 2. Note: I sometimes salt and pepper my egg mixture and flour mixture. This is optional. I leave the tails off too. Some people like the tails on and that's ok but we totally clean the shrimp and split them down the back to devein them. Hope you enjoy!

Steps:

• Stir together mayonnaise, cornichons, and 1/4 to 1/2 teaspoon cayenne. On a plate, combine 1/2 teaspoon cayenne, cornmeal, and salt. In a medium skillet, heat oil over medium-high until it registers 350 degrees on a deep-fat thermometer. Coat shrimp in cornmeal mixture, shake off excess, and carefully add to hot oil in batches. Cook until golden, 2 to 3 minutes. Remove shrimp with a slotted spoon and transfer to paper towels to drain.
• Spread sauce in rolls and fill with tomato, lettuce, and shrimp.