GULF COAST SHRIMP RECIPES

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DEEP SOUTH DISH: CLASSIC SOUTHERN FRIED SHRIMP



Deep South Dish: Classic Southern Fried Shrimp image

Gulf Coast Shrimp dusted with a light coating of seasoned flour and deep fried to crunchy perfection.

Provided by Deep South Dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Number Of Ingredients 11

1 pound (31-35 count) medium-large Wild American shrimp (preferably Gulf shrimp), peeled and deveined
1 large egg
1 cup milk
1/2 tablespoon hot sauce
2 cups self-rising flour
1 teaspoon Cajun seasoning (like Slap Ya Mama)
1/2 teaspoon Old Bay seasoning
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon freshly cracked black pepper
1 teaspoon lemon pepper
Deep fryer filled with fresh peanut or canola oil

Steps:

  • Preheat the deep fryer or heat oil in a large heavy pot to 350 degrees F.
  • Peel and devein shrimp, rinsing well. Pat dry with a paper towel to remove most of the water.
  • Whisk together the egg, milk and hot sauce; add shrimp to mixture.
  • Stir together the flour, Cajun seasoning, Old Bay, salt and peppers.
  • Dunk the shrimp in the milk mixture, letting excess drip off. Dredge in the flour mixture and then to a colander set over a plate or tray. Let sit for a moment, then return the shrimp to the flour mixture a second time and toss around. Place back into the colander and shake well to remove excess flour.
  • Fry in small batches (to avoid overloading the fryer and cooling down the oil too much), for about 3 to 4 minutes per batch, or until golden brown.
  • Shake fryer basket and turn out onto a platter covered with paper towels. Sprinkle with just a bit of additional salt and continue frying the remaining shrimp in batches, refreshing paper towels as needed, until all are fried.

RATATOUILLE WITH SHRIMP AND OKRA RECIPE | KARDEA BROWN ...



Ratatouille with Shrimp and Okra Recipe | Kardea Brown ... image

Hailing from southern France, ratatouille is a stewed vegetable dish usually consisting of tomatoes, eggplant and summer squash. It's a dish I love to make, and you know I've gotta add my Low Country spin. So, I saute shrimp and okra and stir it in at the end. You're going to love it.

Provided by Kardea Brown

Categories     main-dish

Total Time 50 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 medium-size sweet yellow onion, diced (1 cup) 
1 green bell pepper, diced (1 cup) 
2 cloves garlic, minced 
3/4 pound eggplant, cut into large chunks 
3/4 pound zucchini, cut into large chunks 
3/4 pound yellow squash, cut into large chunks 
Kosher salt and freshly ground black pepper 
2 sprigs fresh thyme 
1 pint red cherry tomatoes 
1 bay leaf 
1 pound medium shrimp, peeled and deveined 
3/4 pound okra, cut into 1-inch-thick slices 
Juice of 1/2 lemon (about 2 tablespoons) 
1/4 cup packed chopped fresh basil leaves, plus more for garnish, optional 

Steps:

  • Heat 2 tablespoons of the oil in a very large, deep skillet. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 5 minutes. Add the eggplant, zucchini and yellow squash and season with 1 teaspoon each salt and pepper. Cook until the vegetables begin to soften, about 8 minutes.
  • Stir in the thyme, tomatoes and bay leaf. Reduce the heat to low and simmer until the tomatoes begin to burst, about 12 minutes.
  • Meanwhile, heat the remaining tablespoon olive oil in a separate large skillet over medium-high heat until hot. Add the shrimp and okra and sprinkle with 1/4 teaspoon each salt and pepper. Cook until the shrimp turns pink and is cooked through, about 6 minutes. Stir in the lemon juice. (This removes the "slime" from the okra.)
  • Add the shrimp, okra and basil to the vegetables. Stir to combine. Season with salt and pepper. Remove the bay leaf, then sprinkle with additional basil before serving, if desired.

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