Roadside Seafood Fried Shrimp Recipes

BUFFALO FRIED SHRIMP

Buffalo Fried Shrimp image

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2/3 cup mayonnaise
1/4 cup plus 3 tablespoons Buffalo hot sauce
2 teaspoons whole-grain mustard
1 heaping tablespoon chopped dill pickle
1 heaping tablespoon minced shallot
1 heaping tablespoon finely chopped fresh parsley
Peanut or vegetable oil, for deep-frying
1 cup all-purpose flour
1 cup lager beer
1 1/2 pounds large shrimp, peeled and deveined (tails intact)
2 stalks celery, thinly sliced diagonally

Steps:

Mix the mayonnaise, 1/4 cup hot sauce, the mustard, pickle, shallot and parsley in a small bowl; cover and refrigerate.
Preheat the oven to 250 degrees F. Heat 2 inches of peanut oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 365 degrees F.
Meanwhile, whisk the flour, beer and the remaining 3 tablespoons hot sauce in a large bowl; add the shrimp and toss to coat. Working in batches, remove the shrimp from the batter with a slotted spoon and fry until cooked through and golden brown, 2 to 3 minutes. (Return the oil to 365 degrees F between batches.) Transfer to a paper towel-lined baking sheet to drain; keep warm in the oven.
Add the celery to the remaining batter and toss to coat; remove with a slotted spoon and fry until golden brown, about 2 minutes. Serve the fried shrimp and celery with the prepared sauce.

LOWCOUNTRY FRIED SHRIMP

Lowcountry Fried Shrimp image

Delicious crispy fried shrimp from South Carolina's lowcountry courtesy of John Martin Taylor, noted authority on lowcountry cooking. His favorite shrimp came from the Edisto Motel and he included their recipe along with a colorful description in his book, "The Fearless Frying Cookbook". If you can't find cracker meal, you can pulverize saltine crackers in a food processor (or simply crush them in a bowl with your fingers) and reduce the salt in the recipe, which I much prefer to the corn flour. You can also substitute 2 lbs. of larger shrimp and just increase cooking time accordingly. If using the small shrimp most folks can eat about a pound each, but you can allocate smaller portions or even serve them as appetizers; thus, the range in the number of servings. Great served with cocktail sauce, cole slaw and hushpuppies.

Provided by ninja

Categories High Protein

Time 16m

Yield 2-6 serving(s)

Number Of Ingredients 6

Ingredients

2 large eggs
1 cup milk
1 teaspoon salt
2 lbs small shrimp, peeled and deveined, tails intact (40-50 count)
1 cup cracker meal (you can sub corn flour, AKA masa harina)
peanut oil (for frying)

Steps:

Pour 3 inches of oil into a stockpot or Dutch oven and heat over medium-high heat. Beat the eggs with the milk and salt and pour over the shrimp in a bowl, making sure they're well coated. Drain the shrimp in a sieve, shaking well to remove excess. Place the cracker meal on a plate.
When the oil reaches 365°, roll the shrimp in cracker meal, then place in a dry sieve. Shake off the excess meal over the plate, then fry the shrimp in small batches in the hot oil until golden brown, 1-2 minutes. Larger shrimp will take longer to cook, about 2-3 minutes.
Remove the shrimp from the oil with a wire mesh strainer and shake off all excess oil or drain on paper towels briefly. Serve hot.

Nutrition Facts : Calories 783.4, Fat 21.3, SaturatedFat 6.4, Cholesterol 919.8, Sodium 2340.8, Carbohydrate 35, Fiber 1.1, Sugar 0.5, Protein 105.9

OLD BAY® FRIED SHRIMP

Old Bay® Fried Shrimp image

This is an old recipe used by many of the seafood restaurants in Florida for Old Bay® fried shrimp. Excellent for fish, shrimp, scallops!

Provided by EPHESIS

Categories Seafood Shellfish Shrimp

Time 1h45m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound large shrimp, peeled and deveined
3 large eggs, or more as needed
2 cups milk, or more as needed
peanut oil for frying
2 cups all-purpose flour
2 cups yellow cornmeal
½ cup seafood seasoning (such as Old Bay®)

Steps:

Place each shrimp on a flat work surface and butterfly by slicing horizontally through the middle, being careful not to cut all the way through to the other side.
Whisk eggs in a bowl; mix in milk. Place shrimp in milk mixture and soak for 1 hour.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Mix flour, cornmeal, and seafood seasoning together and pour into a zip-top bag. Place 5 to 6 shrimp in the bag and shake well.
Drop shrimp in the hot oil and fry until golden brown and opaque in the centers, about 5 minutes. Remove and place on paper towels to soak out oil. Repeat with remaining shrimp.

Nutrition Facts : Calories 759.5 calories, Carbohydrate 112.1 g, Cholesterol 321.8 mg, Fat 15.2 g, Fiber 7.4 g, Protein 39.7 g, SaturatedFat 4 g, Sodium 3575.6 mg, Sugar 7.6 g

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