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Monday, March 4, 2013

Fried Shrimp

                                                                  Fried Shrimp

When Phillip and I wanted to eat Fried Shrimp, we would drive to Graceville, FL to eat at The Circle Grill.  The large tasteful shrimp reminded us of the fried shrimp that we used to eat at Buie's in downtown Dothan.  We finally decided it was time for us to get busy and see what we could create in our own kitchen.  For the past three weeks, we have fried shrimp on Saturday.  On our third attempt, we decided we had found our recipe and were satisfied that it was the one that we would use when we cooked Fried Shrimp at home. 

We modified a Paula Deen recipe for Fried Shrimp.  It called for 3 Tablespoons of salt and this was too much for us.  We backed off to 2 tsp. of salt.  We also backed off from 1 cup of hot sauce to 2 Tbsp.  and from 2 Tbsp. of black pepper to 1 tsp.  Now, here's our tweaked version and it's just right for us.

                                                                 Fried Shrimp

1 cup milk
1 cup buttermilk
2 Tbsp. hot sauce
2 cups self-rising flour
1/4 cup self-rising cornmeal
1 tsp. black pepper
2 tsp. salt
2 lbs. shrimp, peeled and deveined with tails left on
Peanut Oil, for frying

We bought our shrimp, peeled and deveined, from Publix.  Phillip will proof the shrimp and rinse them before adding them to the flour mixture.  We bought 4 lbs. when we found the shrimp on sale.  We took out the amount we wanted to cook and froze the rest in water in a zip-loc bag.

Whisk together the milk, buttermilk, and hot sauce in a bowl.  In a separate bowl, whisk together flour, cornmeal, pepper, and salt.  Make sure your shrimp are dry and dredge in the dry mixture first, and then wet mixture, and finally the dry mixture again. 

Heat the peanut oil to 350 degrees.  Deep fry in batches but do not overload the fryer.  Fry for 2 1/2 minutes or until golden brown.  We set a timer for 3 minutes but do not allow the shrimp to cook that long.  Remove the shrimp from the hot oil and place on a platter lined with a paper towel.  Serve warm.