Nashville Hot Shrimp Recipes
NASHVILLE HOT SHRIMP
Provided by Demetra Overton
Time 35m
Number Of Ingredients 20
Steps:
- Peel, de-vein and butterfly the shrimp by cutting down the back (but not all the way through) of the shrimp. Rinse and dry the shrimp.
- Season the shrimp with salt, pepper and cayenne pepper or Korean chili powder
- MAKE THE MILK DIP:
- Add the lemon juice and hot sauce to the milk and stir. Let it sit for 5 minutes. The milk will separate and curdle but that's a good thing. Stir well again
- MAKE THE SEASONED FLOUR DREDGE:
- Combine the all purpose flour, kosher salt, pepper and cayenne pepper or Korean chili flake and stir together well
- MAKE THE HOT CHILI OIL
- In a small sauce pan warm 1/2 cup of canola or vegetable oil over medium heat for about 3 minutes. It should reach about 200 degrees. Add 1 tablespoon light brown sugar, 1 teaspoon granulated garlic and 1-3 tablespoons cayenne pepper or gochugaru (Korean Chili powder)
- Dredge the shrimp in the seasoned flour, dip the shrimp in the milk mixture and dredge it again in the seasoned flour.
- Heat the frying oil to 350 degrees
- Fry the shrimp in batches for 3-5 minutes
- Drain the shrimp on a rack
- Brush the hot shrimp with the hot chili oil and serve with white bread and pickle slices.
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