Kings Inn Fried Shrimp Recipes

CRISPY FRIED SHRIMP RECIPE

Steps:

• Heat 1/2-inch of oil in a large, heavy-bottomed skillet over medium heat. Line a large plate with a paper towel, set aside.
• In a cake pan or pie plate whisk together eggs and buttermilk. Add 1/2 teaspoon of salt and pepper.
• In another cake pan, mix together the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper.
• Add shrimp to the egg mixture and coat well. A few at a time, add the shrimp to the flour and coat completely. Place on a clean plate while you bread the remaining shrimp.
• Add shrimp to skillet making sure not to overcrowd the pan. Fry for 3 minutes, until crispy and golden brown. Drain on prepared plate. Continue until all shrimp is fried.

KING'S INN TARTAR SAUCE - COPYCAT

Steps:

• Drain sweet pickle relish and pimentos.
• Put saltines and Ritz crackers in a plastic bag and crush until fine with a rolling pin.
• Put onions, garlic, olives, and jalapenos in food processor and chop until fine.
• Add pickle relish and pimentos and chop.
• Stir vegetables into mayonnaise.
• Gently fold in crushed crackers.
• Chill overnight to allow flavors to blend.
• Serve with seafood or vegetables.

KING'S INN TARTAR SAUCE/SEAFOOD SAUCE

Steps:

• Finely chop celery, jalapenos, bell peppers, anchovies, garlic, and onion.
• Add salt and Worcestershire sauce.
• Break crackers into small pieces.
• Mash the hard-boiled eggs.
• Mix all ingredients together with the mayonnaise and Miracle Whip.

KING'S FISH HOUSE BBQ SHRIMP RECIPE - (4.2/5)

Steps:

• For the Barbecue Spice: Combine the salt, paprika, thyme, allspice, white pepper, cumin, onion powder, garlic powder, chili powder, cayenne pepper, oregano, brown sugar, red pepper flakes and mustard in a small bowl. This will keep indefinitely in a small, tightly sealed container. (Makes 1 cup) For the Herb Butter: Grind the butter, parsley, thyme and tarragon in a food processor and set aside. For the Shrimp: Combine the shrimp and Barbecue Spice in a resealable plastic bag or bowl and set aside to marinate for a couple of minutes. Meanwhile, heat the olive oil in a skillet over medium heat, then add the garlic and shrimp. Toss quickly to cook evenly. When the shrimp are just beginning to turn pink, about 2 minutes, add the Sherry and apple cider vinegar and cook, scraping up the brown bits. (Use caution as there may be a flare-up.) Add the tomato juice and reduce slightly. Add the lemon juice, chopped tomato and green onions and toss. Remove from the heat and add the Herb Butter, swirling it into the sauce. Serve the bread alongside for dipping. This recipe yields 2 to 4 servings. Each of 4 servings: 531 calories; 1,108 mg sodium; 300 mg cholesterol; 23 grams fat; 8 grams saturated fat; 45 grams carbohydrates; 36 grams protein; 2.91grams fiber.