SOUTHERN FRIED SHRIMP RECIPES

Steps:

• Preheat oil to between 350 degrees F and 375 degrees F. [See Note 2]
• Line a bowl or tray with paper towels and set aside.
• In a shallow baking dish, whisk together milk (or buttermilk) and hot sauce. In a separate shallow dish, whisk together the flour, cornmeal, baking powder, black pepper, and salt.
• Dredge the shrimp in the dry mixture first, then into the wet mixture, and finally into the dry mixture again. Shake off any excess flour between each dredging.
• Deep-fry in small batches being careful not overload the fryer (which drops the oil temperature resulting in oily food). Fry for about 2 minutes or until lightly golden brown.
• Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.
• Store any leftovers in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees F for 5-10 minutes to re-crisp outer coating.

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.