Fried Shrimp
Ingredients
- 2 pounds fresh Gulf shrimp, peeled and de-veined
- 1 cup evaporated milk
- 3 eggs, beaten
- Juice of 1 lemon
- 1 tablespoon baking soda
- Tony Chachere's Creole Seasoning (to taste)
- Self-rising flour
Steps
- Put all the ingredients except the flour into a sealable bowl or Ziploc bag. Cover and let stand in the refrigerator for as long as you can stand it. (An hour works nicely.) After marinating, remove shrimp and dredge in self-rising flour. Set aside on a platter. Repeat by placing coated shrimp back in the wet batter and then back into the flour. (Add milk to the batter if you run short, and you can add clean flour as needed to dredge shrimp.)
- Heat peanut oil to 375 degrees. Fry shrimp in batches until browned; don't crowd the pan if the oil is right, the frying shouldn't take more than a minute or so. (l cook mine until the tails curl around and touch the top.) Remove from oil, drain shrimp on a paper towel and eat.
Notes