Calabash Style Fried Shrimp Recipes

CALABASH FRIED SHRIMP RECIPE

Steps:

• Thaw frozen shrimp in a bowl of cold water.
• Drain water from shrimp when ready to fry.
• Add milk to drained shrimp. Toss well to fully coat with milk.
• Place flour in a small bowl or deep container.
• Add the salt. Mix well.
• Place cooking oil in deep pot over Medium heat on stove top. Bring to 350F degrees.
• Remove shrimp from bowl with milk and drop into the flour.
• Toss shrimp well in flour to fully coat.
• Place shrimp in a wire basket if you have one. Gently shake off excess flour.
• Carefully place shrimp in hot oil.
• Let fry for about 1-2 minutes or until lightly golden brown in color.
• Remove from oil and place on a wire rack to drain.
• Serve while warm.
• Enjoy!

CALABASH STYLE FRIED SHRIMP

Steps:

• stir together flour and cornstarch in a shallow baking dish until well combined.
• In a separate dish, mix eggs & 1 cup of milk together
• Place a heavy cast iron skillet over medium heat. Pour oil to a depth of 2 inches or so, into the skillet.
• Heat oil over medium-medium high heat.
• When oil reaches roughly 375 degrees, dip shrimp in egg mixture and dredge in flour, then place shrimp in hot oil, being careful not to crowd the skillet. Turn shrimp as needed.
• Line serving dish with paper towels near skillet.
• Cook shrimp for about 2 to 3 minutes or just until golden and crispy. . Remove to paper towels. Salt to taste before serving.

CALABASH SHRIMP

Steps:

• Beat together eggs and milk.
• Add flour, salt and pepper; stir until smooth.
• Dip shrimp in batter; remove and place in hot oil.
• Fry at 375 degrees until crisp.

CALABASH FRIED OYSTERS RECIPE

Steps:

• Rinse fresh oysters in the shell under cold running water.
• Remove oysters from the shell and place in a small container.
• Add enough evaporated milk to cover the oysters. Stir to coat.
• Place flour in a small mixing bowl.
• Add corn meal.
• Add salt. Stir to combine.
• Place oysters in flour and toss well to fully coat.
• Place medium saucepot over Medium heat on stove top.
• Fill pot just under half full with cooking oil. Heat oil to 350F degrees.
• Gently shake any excess flour from the oysters.
• Place a few oysters into the hot oil.
• Stir the oysters when they float to the top. Fry until light golden brown.
• Oysters are done when lightly golden colored. Usually takes just a minute or two.
• Remove oysters when done. Place on wire rack to drain prior to serving.
• Serve while hot.
• Enjoy!

EASY CORNMEAL FRIED SHRIMP

Steps:

• Gather the ingredients.
• Peel the shrimp, leaving the tails on, and put them in a colander. Rinse the shrimp under cold running water, then pat dry with paper towels.
• Put about 3 inches of vegetable oil in a deep, heavy saucepan or deep fryer. Heat the oil to 360 F.
• To keep the fried shrimp warm as you fry subsequent batches, heat the oven to 200 F. Place a rack in a baking sheet and set aside. Have paper towels ready for draining the shrimp.
• In a medium bowl, whisk the milk with the egg until well blended.
• Put the shrimp in the milk and egg mixture and let stand for 3 to 4 minutes.
• Combine the flour, cornmeal, and baking powder in another bowl; blend well. Stir in salt and a dash of freshly ground black pepper.
• Dip the shrimp into the flour and cornmeal mixture to coat thoroughly. Shake off excess.
• Place coated shrimp in the hot oil and cook in small batches until golden brown, about 2 to 3 minutes.
• Drain on paper towels and then move to the rack on the baking sheet. Place the pan in the oven to keep them warm while you fry the remaining shrimp.
• Sprinkle the fried shrimp with salt and freshly ground black pepper, to taste.
• Serve and enjoy.

CALABASH CHICKEN & CHICK-FIL-A SAUCE

Steps:

• Cut breasts into strips about 3/4-inch wide and add to a medium bowl or large zip-top plastic bag.
• Combine milk, hot sauce, salt and pepper in a small bowl and stir until salt is dissolved. Add to chicken, stir, cover tightly or seal, refrigerate and marinate 8-12 hours.
• Combine flour with cornmeal salt, and remaining spices in a large paper bag or lidded container.
• Drain marinade from the chicken. Add 1/3 of the chicken to the breader mixture, fold bag or seal container tightly and shake vigorously to coat the chicken.
• Shake off any excess breader then lay breaded pieces out to rest for about 20 minutes or until the breader looks moistened from absorbing the marinade from the wet chicken.
• Heat 4 inches of oil in a large pot to 350 degrees then fry chicken in batches (don't overcrowd the pan) until golden brown and crispy.
• Mix ingredients together and serve with your favorite chicken strips or chicken nuggets.

AMAZING FRIED SHRIMP RECIPE

Steps:

• Heat a medium-size pot with cooking oil to 350°.
• In a medium-size bowl whisk together the Cajun seasoning and 3/4 cup of flour until completely combined, set aside.
• Next, in a separate medium-size bowl whisk together the eggs, milk, vinegar, and lemon juice, until combined and set aside.
• Lastly, in another separate medium-size bowl, whisk together the breadcrumbs, salt, and pepper until combined and set aside.
• Handling a few shrimps at a time, dredge them first in the seasoning flour until coated, then next add them to the egg wash and move them around until completely coated, then lastly transfer them to the bowl with the breadcrumb mixture and press down on the shrimp until they are well coated.
• Place the breaded shrimp right into the pot with the hot oil making sure they aren't touching and cook for 3-5 minutes or until browned, firm, and cooked throughout.
• Drain on paper towels before serving with your favorite sauce.
• Repeat the process until all the shrimp are breaded and cooked.