Friday, March 14, 2014

Deep Fried Shrimp

I love shrimp baskets when I order carryout. I like making my own at home even more because I can choose my bread coating and of course you always get more when you make them yourself! Tender succulent shrimp with a light crispy breading makes the perfect bite! I like to butterfly my shrimp first so that they lay flat and don't curl up when you fry them. Here's how you do that.

First rinse and drain your shrimp. Then peel them but leave the tails on. To butterfly a shrimp you simply make an incision on the back of the shrimp following the curve of the back. Remove the vein that runs along side and then gently lay out the shrimp out flat on a baking sheet. It's just that simple.

Deep Fried Shrimp

1 lb large shrimp, shelled and butterflied
2 eggs, beaten
2 cups Panko bread crumbs
3/4 cup all purpose flour
1/2 teaspoon ground black pepper
1 teaspoon salt
1/4 teaspoon of Old Bay Seasoning (optional)
3 cups vegetable or Peanut oil

Season the shrimp with salt, pepper and Old Bay Seasoning. Heat the oil on medium high heat in a deep and heavy pot or skillet until the oil sizzles. Dredge the shrimp in flour and then dip in the egg mixture. Then dredge in flour a second time and shake off the excess. Then dip the floured shrimp back in the egg mixture a second time and dredge in Panko bread crumbs. I usually put my Panko in a Ziplock and then add my shrimp and shake it to coat evenly.

Carefully fry the shrimp for about 3 minute or until it turns golden brown. Don't crowd your pot or skillet. Fry in batches for best results. Drain golden brown shrimp on a paper towel lined baking sheet. Serve hot with cocktail sauce.
Chunky Cocktail Sauce

1 (14-1/2 ounce can) diced tomatoes with onions, undrained
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce

Place all the ingredients in a bowl and stir to combine. Cover and refrigerate until ready to serve.

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