Nashville Hot Shrimp Recipes

NASHVILLE HOT SHRIMP PO' BOY RECIPE

Steps:

• Get two bowls. In one bowl, mix together the milk, eggs, and hot sauce. In the other bowl, mix together the flour and salt.
• Heat up the oil in your deep fryer, or in a cast iron skillet to 325 degrees F.
• Take each shrimp and dredge it in the flour, then dip in the milk/egg mixture, and back into the flour again. Shake off the excess in between each step.
• Fry shrimp in batches (I could fit 4-5 at a time in my small fryer), for about 4 minutes. Move to a wire rack.
• To make the Nashville Hot glaze, heat up the butter until melted (I just use the microwave). Add the cayenne, brown sugar, salt, pepper, paprika, and garlic powder.
• Brush over each side of the fried shrimp.
• To assemble to Po Boy, fill french roll with lettuce and sliced tomato. Top with Nashville hot shrimp and sliced pickles. Top with tartar sauce, if you please.

NASHVILLE HOT GRILLED SHRIMP

Steps:

• In a blender, add the ingredients for the Jalapeno Ranch. Blend until smooth, then add to a bowl or mason jar. Let sit in the fridge until ready to use.
• Add your shrimp to a food safe bowl then lather with canola oil. Season generously with the Nashville Hot Seasoning and set aside to start your fire.
• Preheat your grill for direct cooking at high temperature (around 400F). Add your grill grate or grill basket over the coals 2-3 minutes before cooking to preheat.
• Add the shrimp to the grill over the fire to cook for 1.5 minutes per side or until they are no longer translucent. Once the shrimp are done, pull them off and place them into a bowl. Drizzle into the bowl the melted butter, honey and more Nashville Hot Seasoning. Toss the shrimp until they are evenly coated.
• Garnish the shrimp with scallions and serve with the ranch on the side. Enjoy!

NASHVILLE HOT SHRIMP

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.

CHEF JOHN'S NASHVILLE HOT CHICKEN

Steps:

• Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
• Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
• Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
• Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
• Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
• Transfer chicken to a rack to drain. Brush with the sauce on both sides.