BUTTERMILK SHRIMP RECIPES

BUTTERMILK SCONES RECIPE | ALLRECIPES

Buttermilk Scones Recipe | Allrecipes image

This basic scone recipe can be adapted by adding chopped dried fruit or grated cheese.

Provided by BEVCHRIS

Categories Scones

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 scones

Number Of Ingredients 5

Ingredients

3 cups all-purpose flour
2 tablespoons baking powder
¼ teaspoon salt
⅓ cup butter, melted
1 ¼ cups buttermilk

Steps:

Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, sift together flour, baking powder and salt. Add butter and buttermilk; stir until a soft dough is formed.
Turn the dough out onto a lightly floured surface and press dough into a rectangle about 3/4 inch thick and 4 inches wide. Cut into 8 even sized pieces.
Place the scones on a lightly greased baking sheet and bake at 425 degrees F (220 degrees C) for 10 to 15 minutes, or until golden brown.

Nutrition Facts : Calories 255.6 calories, CarbohydrateContent 38.6 g, CholesterolContent 21.9 mg, FatContent 8.5 g, FiberContent 1.3 g, ProteinContent 6.2 g, SaturatedFatContent 5.1 g, SodiumContent 534 mg, SugarContent 2 g

FRIED SHRIMP BASKETS RECIPE | KARDEA BROWN | FOOD NETWORK

Fried Shrimp Baskets Recipe | Kardea Brown | Food Network image

Provided by Kardea Brown

Categories main-dish

Total Time 50 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

4 tablespoons paprika
3 tablespoons kosher salt
2 tablespoons dried basil
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons ground white pepper
2 tablespoons dried thyme
1 tablespoon sugar
1 teaspoon cayenne pepper
1 cup buttermilk
2 cups all-purpose flour
1 pound jumbo shrimp, peeled and deveined
4 cups canola oil
2 russet potatoes, scrubbed
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon dill pickle relish
1 teaspoon chopped fresh dill
2 dashes hot sauce

Steps:

For the Gullah seasoning: Combine the paprika, salt, basil, garlic powder, onion powder, oregano, white pepper, thyme, sugar and cayenne in a paper bag and shake to mix up well.
For the shrimp: Line a baking sheet with butcher or parchment paper. Pour the buttermilk in a bowl.
Mix together the flour and 1 1/2 tablespoons Gullah seasoning in a bowl (reserve the remaining seasoning for another use).
Dip the shrimp in the buttermilk, then dredge in the flour mixture, shaking the bag to coat. Shake off the excess flour and place on the prepared baking sheet. Discard the buttermilk mixture but reserve the flour mixture.
Place the oil in a Dutch oven or heavy pan and heat to 350 degrees F. Line a baking sheet with paper towels and set a wire rack on top.
Fry half the shrimp until golden brown, 1 to 2 minutes per side. Remove to the prepared wire rack to drain. Repeat with the remaining shrimp.
Reduce the heat of the oil to 325 degrees F. Line a baking sheet with paper towels and set a wire rack on top.
For Mom's fries: Slice the potatoes into 1/2-inch-wide sticks. Add the potatoes to the flour mixture and shake until the potatoes are coated. Drop a few in the oil. Fry in batches until golden brown, flipping and stirring frequently, 7 to 10 minutes. Remove to the prepared wire rack to drain in a single layer.
For the fry sauce (if using): Whisk together the mayonnaise, ketchup, pickle relish, dill and hot sauce in a medium bowl. Transfer to a serving dish and serve alongside the fries and shrimp.

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