Gullah Fried Shrimp Recipes

KARDEA'S GULLAH STYLE SHRIMP AND GRITS

Kardea's Gullah Style Shrimp and Grits image

Provided by Kardea Brown

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 strips bacon
1 medium onion, chopped
1 pound medium uncooked wild shrimp, peeled and deveined
Sea salt and freshly ground black pepper
1/2 cup all-purpose flour, plus more as needed
1 tablespoon garlic powder, plus more if needed
1/4 cup canola or vegetable oil, plus more if needed
1 cup hot water
2 cups quick-cooking grits, prepared according to package instructions
1/2 cup green onions sliced on a bias

Steps:

Heat a heavy-bottomed skillet (preferably cast-iron) over medium-high heat. Add the bacon and cook until crispy. Remove and set aside, reserving the drippings. Add the onions to the skillet and cook on medium-low, stirring, until slightly tender and the skillet has browned bits, about 3 minutes.
Meanwhile, sprinkle the uncooked shrimp with a few pinches of salt and pepper in a large bowl, then sprinkle with 1/4 cup flour and the garlic powder and toss. Set aside.
Turn the skillet up to medium-high heat and add the canola oil. Test the oil temperature by dropping in a dab of flour. When it sizzles, add the remaining 1/4 cup flour. Brown the flour and onions, adding more oil if too dry, until slightly dark brown. Add the shrimp and bacon, breaking the bacon into small pieces, and stir with a wooden spoon. Slowly whisk in the hot water and bring to a slight boil, then stir and reduce the heat to a simmer until the gravy thickens and browns, 5 to 10 minutes. Taste the gravy and add more salt, pepper or garlic powder if needed.
Serve the shrimp over the prepared grits topped with green onions.

GULLAH FRIED SHRIMP

Gullah Fried Shrimp image

From the Ultimate Gullah, cookbook. "This award winning recipe has won The Ultimate Eating Restaurant People's and Taster's Choice Awards at festivals and cook-offs throughout the southeast. This dish inspired the restaurant's slogan, "food so great, you'll scrape your plate".

Provided by mightyro_cooking4u

Categories < 30 Mins

Time 23m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb shrimp
3 large eggs
2 tablespoons seasoning, Gullah Luv (or 2 T lemon Pepper)
1/4 cup flour (or 1/2 c of Da Ultimate Brea'dah or any "sto bought" seafood breader)
1/2 cup peanut oil (or vegetable oil)

Steps:

If frozen, thaw by allowing shrimp to thaw slowly in the bottom of the refrigerator ahead of time. Clean, peel and devein shrimp. Leave tails on. Rinse well. Sprinkle Gullah Luv Seasoning or Lemon Pepper over shrimp. Let sit covered for 10 minutes. Beat eggs to make wash. Dip each shrimp into the egg wash. Remove from egg wash and allow excess to drain off. Place into clean, dry Seafood Breader. (Or drop into paper or plastic bag filled with breader. Shake well.) Cover each piece well. Shake off excess batter. Drop into 350 degree oil. Allow to cook 2-3 minutes. (Do not overcook). Shrimp will become golden brown. Remove from oil. Allow to drain for one minute. Can be served with cocktail sauce or tartar sauce.

Nutrition Facts : Calories 442.8, Fat 32.8, SaturatedFat 6.1, Cholesterol 331.4, Sodium 220.9, Carbohydrate 7.3, Fiber 0.2, Sugar 0.3, Protein 28.6

FRIED SHRIMP BASKETS

Fried Shrimp Baskets image

Provided by Kardea Brown

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

4 tablespoons paprika
3 tablespoons kosher salt
2 tablespoons dried basil
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons ground white pepper
2 tablespoons dried thyme
1 tablespoon sugar
1 teaspoon cayenne pepper
1 cup buttermilk
2 cups all-purpose flour
1 pound jumbo shrimp, peeled and deveined
4 cups canola oil
2 russet potatoes, scrubbed
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon dill pickle relish
1 teaspoon chopped fresh dill
2 dashes hot sauce

Steps:

For the Gullah seasoning: Combine the paprika, salt, basil, garlic powder, onion powder, oregano, white pepper, thyme, sugar and cayenne in a paper bag and shake to mix up well.
For the shrimp: Line a baking sheet with butcher or parchment paper. Pour the buttermilk in a bowl.
Mix together the flour and 1 1/2 tablespoons Gullah seasoning in a bowl (reserve the remaining seasoning for another use).
Dip the shrimp in the buttermilk, then dredge in the flour mixture, shaking the bag to coat. Shake off the excess flour and place on the prepared baking sheet. Discard the buttermilk mixture but reserve the flour mixture.
Place the oil in a Dutch oven or heavy pan and heat to 350 degrees F. Line a baking sheet with paper towels and set a wire rack on top.
Fry half the shrimp until golden brown, 1 to 2 minutes per side. Remove to the prepared wire rack to drain. Repeat with the remaining shrimp.
Reduce the heat of the oil to 325 degrees F. Line a baking sheet with paper towels and set a wire rack on top.
For Mom's fries: Slice the potatoes into 1/2-inch-wide sticks. Add the potatoes to the flour mixture and shake until the potatoes are coated. Drop a few in the oil. Fry in batches until golden brown, flipping and stirring frequently, 7 to 10 minutes. Remove to the prepared wire rack to drain in a single layer.
For the fry sauce (if using): Whisk together the mayonnaise, ketchup, pickle relish, dill and hot sauce in a medium bowl. Transfer to a serving dish and serve alongside the fries and shrimp.

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1. Heat a heavy-bottomed skillet (preferably cast-iron) over medium-high heat. Add bacon cook until crispy. Remove bacon strips and set aside for later use, reserving bacon drippings. Add onions to skillet with bacon fat on medium-low, stir and cook for 5 minutes.
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