Saturday, August 11, 2018

More Fried Shrimp.

I got an itchin' for fried shrimp today and I just gotta scratch that itch.

As you know, I make a mean coconut fried shrimp.  See here.
Really.  Would you just look at that?

But today, I wanted something simpler.
Just plain, fried shrimp.
First, I peeled and cleaned my shrimp.  Then I let them have a soak in a bath of buttermilk and Texas Pete Hot Sauce.  That's the pretty pink color you see above.

Today, I'm using a dry batter to coat the shrimp in.  I add all the ingredients in a tupperware container, then throw in the shrimp, cover, and toss to evenly coat.

Shrimp Batter
1/4 cup cornmeal
1 cup self-rising flour
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Mix all together.
Toss shrimp to coat.

Drop shrimp, one by one, into 350° peanut oil.  You want to maintain the temperature of the oil.  Frying in too low a temperature gives you greasy, yucky shrimp.  Fry too hot and you have crisp, overdone batter and underdone shrimp in the middle.  You want it juuuuuussssst riiiiiiight.
I use a heavy, deep pan, with 2-3 inches peanut oil at 350°.  Fry about 60 seconds.
Drain and serve with cocktail sauce.

Rosie Note:  If you do any frying at all, or if you don't fry because you're scared of it, invest in a laser thermometer.  It makes things sooooo much easier.  I used to test the oil temperature by sticking the end of a wooden spoon into my hot oil and watching the amount of and the intensity of the bubbles bubbling out of the wood.  Although it worked, that's really not an exact science.  Get a laser thermometer!

Most excellent fried shrimp!

For the cocktail sauce:
You can make this as hot or not as you like.  Recipe below is fairly mild.  I prefer a sinus-searing concoction.  Also, I don't stir it until it's completely combined.  I prefer "pockets of flavor."  (See that little pocket of horseradish up there?) 

1/2 cup ketchup
2 TB horseradish (or more)
1 TB lemon juice
1 TB Lea & Perrins worcestershire sauce.

No comments: