Louisiana Fried Shrimp Batter 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!

CRUNCHY FRIED SHRIMP

Steps:

• Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
• Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.

LOUISIANA STYLE FRIED OYSTERS AND SHRIMP WITH PIQUANT REMOULADE RECIPE

Steps:

• Combine all of the ingredients for the Remoulade Sauce in a blender or food processor and pulse to the desired consistency (chunky or creamy). Place in refrigerator for a few hours to allow flavors to combine.
• Heat oil to 350 degrees in a deep fryer or heavy pot.
• Soak the shrimp in oysters in ice water for about 5 minutes. Meanwhile combine the mustard, water and a pinch of all the spices to make a thin paste.
• Combine the flour, corn flour, dried herbs and spices for the batter. Place in a paper back or medium size container with a lid.
• Coat the oysters and shrimp in the mustard sauce, then drop into the dry, seasoned flour mixture and shake to fully coat.
• Fry oysters and shrimp approximately 4 minutes, or until the bubbles in the oil begin to calm down around the edges of the food and the color is just shy of golden brown. Serve with Remoulade sauce. Enjoy and Cheers, my friends!

CLASSIC FRIED SHRIMP REMOULADE

Steps:

• Peel and clean shrimp. Place shrimp in cold water. Put Remoulade Sauce and Shrimp Fry in separate bowls. In Remoulade bowl, add a little club soda (this will thin out the remoulade sauce slightly and help to completely coat the shrimp). Dip shrimp in Remoulade Sauce/club soda mix first, then coat completely with the Shrimp Fry. Fry shrimp in pan with oil at 350°F until shrimp are golden brown. If desired, serve with the rest of your Remoulade Sauce for dipping!

FRIED SHRIMP

Steps:

• Preheat oil to 375 °F.
• Line a baking tray with paper towels and set aside. In a shallow baking dish, whisk together milk, buttermilk and hot sauce. In a separate shallow baking dish, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.
• Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.