Fried Shrimp With Tartar Slaw Recipes

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EASY FRIED SHRIMP AND TARTAR SAUCE



Easy Fried Shrimp and Tartar Sauce image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 13

1 quart vegetable oil, for frying
1/2 cup white rice flour
1/2 cup beer
1 pound peeled and deveined large shrimp, tail-on
Kosher salt and freshly cracked black pepper
Tartar Sauce, recipe follows, for serving
3/4 cup mayonnaise
1 tablespoon minced fresh dill
1 tablespoon minced cornichons
1 tablespoon white wine vinegar
2 teaspoons chopped capers (rinsed and drained)
1 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper

Steps:

  • Pour the oil into a heavy-bottomed pot fitted with a deep-frying thermometer. Heat over medium-high heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
  • In a medium mixing bowl, whisk together the rice flour and beer until a smooth batter is formed. Season with 1/2 teaspoon salt and pepper.
  • Lightly salt the shrimp. Holding the tails, dip the shrimp into the batter to evenly coat on both sides.
  • One by one, gently drop the battered shrimp into the hot oil. Fry, flipping once if necessary, until golden brown on both sides, 1 to 2 minutes. While frying the shrimp, be sure to monitor the temperature of the oil and maintain it at 375 degrees F. Transfer the fried shrimp to the cooling rack and sprinkle generously with salt.
  • Serve the fried shrimp with Tartar Sauce for dipping.
  • Mix the mayonnaise, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl. Refrigerate until serving.

HUSH PUPPY FRIED SHRIMP



Hush Puppy Fried Shrimp image

Make and share this Hush Puppy Fried Shrimp recipe from Food.com.

Provided by loof751

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 lbs medium shrimp
3/4 cup Bisquick baking mix
3/4 cup cornmeal
1/4 cup finely chopped green onion
3 tablespoons finely chopped parsley
1/2 teaspoon baking powder
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3/4 cup beer
1 egg, lightly beaten
vegetable oil (for frying)

Steps:

  • Peel and devein shrimp and pat dry with paper towels.
  • Heat 1 inch of oil in a Dutch oven to 375 degrees.
  • Combine baking mix, cornmeal, onions, parsley, baking powder, garlic salt, cayenne, cumin, and chili powder. Add beer and egg, stirring until smooth.
  • Coat shrimp in batter and cook in hot oil 2 minutes or until brown (cook in batches if necessary - do not overcrowd). Drain on paper towels. Serve hot.

Nutrition Facts : Calories 350.9, Fat 7.6, SaturatedFat 1.7, Cholesterol 261.9, Sodium 1289.9, Carbohydrate 37.5, Fiber 2.7, Sugar 3.2, Protein 29.1

FRIED SHRIMP WITH TARTAR SLAW



Fried Shrimp With Tartar Slaw image

We turned these into shrimp poboys using French rolls and putting the slaw right inside the sandwich. Perfect! Source: Food Network Magazine.

Provided by Barenakedchef

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup mayonnaise
1/4 cup sweet pickle relish
1 lemon, juice of, plus lemon wedges for serving
8 cups coleslaw mix or 8 cups shredded cabbage
2 scallions, sliced
kosher salt & freshly ground black pepper
24 extra-large shrimp, peeled and deveined (about 1 1/2 pounds)
1 1/2 sleeves saltines (about 60 crackers)
1 1/2 cups all-purpose flour
1 tablespoon Old Bay Seasoning
4 large eggs
vegetable oil, for frying

Steps:

  • Make the slaw: Mix the mayonnaise, relish and lemon juice in a large bowl. Add the coleslaw mix and scallions; season with salt and pepper and toss to coat. Cover and refrigerate until ready to serve.
  • Fill a large bowl halfway with ice water and 1 tablespoon salt. Butterfly the shrimp: Make a deep cut down the back of each shrimp so it can be splayed open. Soak in the ice water, 5 to 10 minutes.
  • Meanwhile, place the saltines in a large resealable plastic bag and finely crush with a rolling pin; transfer to a bowl. Mix the flour and Old Bay Seasoning in another bowl. Lightly beat the eggs in a third bowl. Dredge the shrimp in the seasoned flour, dip in the eggs and press into the crushed crackers, splaying each one open to coat inside the incision. Transfer to a plate, cover and refrigerate until ready to fry.
  • Heat 3/4 inch vegetable oil in a large heavy-bottomed skillet over high heat until a deep-fry thermometer registers 350 degrees F. Fry the shrimp in batches, turning once, until golden, 1 to 2 minutes. Drain on paper towels and season with salt. Serve with lemon wedges and the slaw.

Nutrition Facts : Calories 540.6, Fat 17.1, SaturatedFat 3.4, Cholesterol 405.3, Sodium 1394.9, Carbohydrate 60.4, Fiber 5.2, Sugar 11.6, Protein 36.4

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