Easy Fried Shrimp And Tartar Sauce Recipes
MAC AND ERNIE'S FRIED SHRIMP WITH TARTAR SAUCE
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Fill a heavy bottomed deep pan like a Dutch oven with peanut oil. Fit with a deep-frying thermometer and heat to 360 degrees F.
- Mix together the flour, pepper, salt, Cajun seasoning and onion powder in a bowl.
- Beat the eggs in a separate bowl, then slowly beat in the evaporated milk.
- Line a sheet pan with paper towels. Put a cooling rack on top.
- Dip some shrimp into the egg/evaporated milk mixture, then toss into the seasoned flour. Shake off excess flour. Slowly lower into hot oil and fry until golden brown and delicious, about 3 minutes. Remove with a slotted spoon to cooling rack. Let oil come back to 360 degrees F. Repeat with remaining shrimp, egg mixture and seasoned flour. Serve with Tartar Sauce.
- Mix together the mayonnaise, onion, pepper, dill relish, dillweed, pepper and sweet relish. Serve on the side with the shrimp.
EASY GARLIC FRIED SHRIMP
Steps:
- Stir together soy sauce, water, and sugar in a small bowl.
- Heat oil in a large skillet over medium heat and cook garlic until lightly browned. Add shrimp in one layer and pour soy sauce mixture on top. Cook until shrimp are pink, 2 to 3 minutes per side.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 2.9 g, Cholesterol 216 mg, Fat 11.4 g, Fiber 0.1 g, Protein 23.9 g, SaturatedFat 1.9 g, Sodium 699.9 mg, Sugar 1.2 g
SIMPLE TARTAR SAUCE
Simple tartar sauce for deep fried seafood. It is better if prepared several hours before you will be using it, but it can be used immediately. Store for up to 3 days in the refrigerator.
Provided by CHEF GRPA
Categories Sauces
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- 1. In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.
- My Tip's: I've made it per instructed and at times I modifications. I prefer to use dehydrated "Real-Lemon" powder instead of lemon juice (it makes it less runny) and I double pickles (at least) but drain them on paper towel first, again so that it is not runny. I have also used horseradish instead of onion which gives it a different, but not unpleasant, taste. Leaving it to marry in the fridge is advised as it really brings the flavors together.This makes a yummy sauce for boiled shrimp or seared scallops.
- I strongly recommend preparing this in advance, letting it sit in the fridge overnight makes a big difference. Thought it tasted too much like mayo at first, but the next day, it was perfect! Plus, if you make too much, it's good for at least another 2 weeks or so, as long as you keep it refridgerated.
Nutrition Facts : Calories 156.7, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 298.8, Carbohydrate 10.4, Fiber 0.1, Sugar 3.3, Protein 0.4
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