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Southern-Fried Shrimp

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"Of all the countless ways Louisianans prepare shrimp, I think frying is the most common, and in my mind the best. Don't get me wrong - shrimp are fantastic in stews and gumbos because they lend so much of their flavor to the other ingredients, but the great thing about fried shrimp is that the batter and hot oil seal in the shrimp's sweet flavor. With cold beer, spicy cocktail sauce, and cold coleslaw on the side, you'd be hard-pressed to find a more perfect meal. I've called for large shrimp in this recipe, but any size will work."

List of Ingredients

◦  2 dozen large shrimp, peeled
◦  ½ tsp plus 1½ tablespoons salt
◦  ¼ tsp plus 1 tablespoon ground black pepper
◦  2 cups all-purpose flour
◦  2 tsp cayenne pepper
◦  Peanut oil, for frying
◦  1 cup well-shaken buttermilk
◦  2 tsp Creole (or whole-grain) mustard (optional - if you want your shrimp tangier)


Recipe

Place the shrimp in a medium bowl and season with ½ teaspoon salt and ¼ teaspoon black pepper. In a separate bowl, whisk together the flour with the remaining salt, pepper, and the cayenne.

Heat 3 to 4 inches of oil in a large pot until very hot, about 350° F.

Pour the buttermilk (and mustard, if using) over the seasoned shrimp and combine. Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour. Using a separate dry spoon or your fingers, toss to evenly coat. Carefully slip the battered shrimp into the fryer and fry until golden brown and crisp, about 5 minutes; drain on paper towels. (Don't overcrowd the fryer with too many shrimp, as this will lower the temperature of the oil and the shrimp won't crisp up as quickly or nicely as they should.)


Serves 4 to 6


◦  As You Like It:
Cocktail sauce is such a common condiment in Louisiana that few people follow recipes, and restaurants tend to have the ingredients - not the finished product - on the table, allowing people to mix their own to their desired kick. If you're not accustomed to eyeballing your own, here's a great standard formula: 1 cup ketchup, 3 tablespoons horseradish, 2 tablespoons Louisiana hot sauce, and 2 teaspoons Worcestershire sauce.

◦  Note:
If you're like me, and don't have a thermometer for the frying oil, you can test the oil temperature by throwing in a pinch of flour to see how fast it sizzles. If it sinks and doesn't really sizzle, then the oil is not ready; if it browns too quickly, then the oil is too hot. You need to hear a good, lively sizzle before adding the shrimp. My mother relied on a similar method using a piece of white bread.