FRYING SHRIMP,HELP!
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TennesseeTalker
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I always make fried shrimp totally by hand. But I get the raw shelled shrimp. Once cleaned, I crumble finely about 2 package of Ritz crackers, or whatever kind of cracker trips my trigger, I have even used the cheez its hot and spicy! Once the shrimp are cleaned I cut them down the middle but not totally through. I lay out a piece of wax paper and make a pile of the cracker crumbs. I also make a pile for flour (any kind of flour will work) then I have a bowl, in the bowl is usually 2 eggs and about a cup or cup and 1/2 of milk. Then the process begins!
Dip the prepared shrimp in the flour coating all sides, dip the floured shrimp in the milk/egg mixture, then lay the shrimp on the pile of cracker crumbs, sprinkle some of the crumbs on the top and press down with the plam of your hand. That will flatten and coat the shrimp.
The next step is to lay the breaded shrimp on a cooling grate or something that doesn't sit directly on the table and has some space under it. If you lay the breaded shrimp out on a grate for about 20 minutes before cooking it sets the breading and I guarentee it won't fall off during cooking.
This process is a bit messy and it takes some time, but it's well worth it. I'd put my shrimp up against any restaurant shrimp in the country. I actually learned this from a lady that worked at the Crazy Crab (now closed restaurant) in Dallas.
If any of you need a personal lesson .. I'm cheap!
As far as battered shrimp from like a pancake type thing ... I have no idea.
TT
Dip the prepared shrimp in the flour coating all sides, dip the floured shrimp in the milk/egg mixture, then lay the shrimp on the pile of cracker crumbs, sprinkle some of the crumbs on the top and press down with the plam of your hand. That will flatten and coat the shrimp.
The next step is to lay the breaded shrimp on a cooling grate or something that doesn't sit directly on the table and has some space under it. If you lay the breaded shrimp out on a grate for about 20 minutes before cooking it sets the breading and I guarentee it won't fall off during cooking.
This process is a bit messy and it takes some time, but it's well worth it. I'd put my shrimp up against any restaurant shrimp in the country. I actually learned this from a lady that worked at the Crazy Crab (now closed restaurant) in Dallas.
If any of you need a personal lesson .. I'm cheap!
As far as battered shrimp from like a pancake type thing ... I have no idea.TT
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