CORNMEAL COATED FRIED SHRIMP
We lived on the Texas Gulf Coast and my father and family shrimped and fished with a passion. Shrimp was plentiful in our home of 10 people and saved my mother money...imagine that...so we had it often. One of my favorite ways to have shrimp was simple and delicious and still the way I cook it most of the time. It may be easy,...
Provided by Kathy Sterling
Categories Seafood
Time 35m
Number Of Ingredients 6
Steps:
- 1. Clean and de-vein shrimp. Rinse thoroughly and leave shrimp in clean water, you want the shrimp to be wet when dredging in cornmeal. In a small bowl mix cornmeal and seasonings well.
- 2. Heat cooking oil until hot enough for deep frying. Approximately 325 degrees. If you get the oil too hot, it will make the fried shrimp a darker color.
- 3. Dip shrimp into cornmeal mixture and drop into hot oil to cook. Fry for approximately 5 minutes or until a light golden brown. Serve hot with ketchup, cocktail sauce or tartar sauce.
CORNMEAL CRUSTED SHRIMP WITH SPICY 3-2-1 SAUCE AND CHAYOTE SALAD
Steps:
- Preheat a fryer to 375 degrees F.
- Dredge the shrimp in flour/pepper, then egg, last cornmeal. Fry until golden brown and delicious, about 4 minutes. Drain and season with salt and pepper.
- On a plate, place a small amount of the salad in the middle. Surround the salad with the sauce and place 5 shrimp leaning against the salad.
- In a non-reactive saute pan coated lightly with oil, saute jalapenos, garlic, and ginger until brown, about 4 minutes. Add sugar and deglaze with vinegar and soy. Reduce by 50 percent and add tomatoes and butter. Check for seasoning.
- In a bowl, whisk together the mustard, juice and oil. Add the zest and toss with the chayote, and scallions. Season with salt and pepper. This should be done 10 minutes before serving.
FRIED SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs.
- Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F.
- Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce.
- Stir together the ketchup and horseradish in a bowl. Chill until ready to serve.
CORNMEAL-BATTER SHRIMP
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 10m
Number Of Ingredients 7
Steps:
- Heat 2 inches peanut or neutral oil in a deep pan to 350.
- Slice 1 pound peeled shrimp lengthwise.
- Combine 1 cup milk with 1 whole egg, and beat.
- Dip shrimp in the liquid, then dredge in a mixture of 1 cup cornmeal and 1/2 cup flour.
- Fry, less than 5 minutes.
- Drain on paper towels.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 458 milligrams, Sugar 3 grams, TransFat 0 grams
CAPTAIN CRUNCH AND CORNMEAL SHRIMP
Tried to make coconut shrimp only to find out I had no coconut. This quickly thrown together hodgepodge of three recipes turned out to be a winner. Super sweet by itself, but even better with the marmalade dipping sauce. My 2- and 6-year-old were big fans, too!
Provided by Marie Medek Brenden
Categories Appetizers and Snacks Seafood Shrimp
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Line a baking sheet with waxed paper.
- Whisk beer, masa flour, egg, sugar, and baking powder together in a bowl until beer batter is smooth. Place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.
- Dredge shrimp through cornmeal, holding shrimp by the tail; shake off excess cornmeal. Dip shrimp in beer batter, allowing excess to drip back into batter. Roll shrimp in the crushed cereal until evenly coated. Arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Working in batches, fry shrimp in the hot oil, turning once, until golden brown, 2 to 3 minutes. Transfer cooked shrimp to a paper towel-lined plate using tongs.
- Stir marmalade and mustard together in a bowl until sauce is smooth. Serve cooked shrimp alongside dipping sauce.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 45.9 g, Cholesterol 67.4 mg, Fat 13 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 364.5 mg, Sugar 23.2 g
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