Fried Shrimp

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Oh, this is a great recipe! As warned, I cut way back on the salt. The shrimp were not greasy, just perfect. The only thing missing is some kind of dipping sauce. I tried tartar sauce, but it just didn't fit the bill. I'm thinking maybe a tomato based sauce, or a sweet and sour chili??

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Just sat on the couch feeling nice and full -- yummy shrimp. I didn't use a cup of hot sauce as I knew my hubby would put it on before eatting. Shrimp was perfectly crunchy. Will definitely use this recipe again Thanks Paula

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Great spin on the fried shrimp recipe that I have used for years. I have to agree with everyone else on the salt. I think that has to be a typo. The hot sauce is a nice touch. I never thought about adding that, but it was nice to have the shrimp a little spicy on the poboy bread.

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This recipe would be great if the salt wasn't so much ..
When I was putting the salt in I thought it was too much and sure enough when I tasted it .. it was too much. Nonetheless it was delicious. Just do 3 teaspoons instead of the 3 tablespoons (thats what I plan on doing next time.

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Wayyy to salty, the mixture of cormeal and flour is ok, BUT leave out the salt altoghter, the hot sauce and self rising corn meal has enough salt, I will try it again but i will add more buttermilk, other than that it was okay.

Rose in chicago

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i love making shrimp for my cousin because they love them like i do.

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I make this shrimp recipe for my family ALL of the time and everyone loves it. I did half the portions of milk, buttermilk, and hot sauce and I used 1 T of salt instead of 3 and it is always a hit. Great!

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I LOVE PAULA DEEN. I really believe there may have been a typo with 3 tablespoons. It would have been great, if it werent for the salt. I am not saying don't try to make this recipe, but I am saying omit or put a less amount of salt. I will be attempting this again, and when I remake it I will write another review.

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I recently remade this recipe with maybe 1/2 teaspoon of salt. Much better than the original recipe. Very good with less salt.

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Ok before you bash me for this comment, let me first say that Paula Deen is my nizzle foshizzle! I love her. Ok I got that out the way. As for this recipe, I don't if the combination of ingredients is perfect for what we're trying to accomplish...and that's a great tasting fried piece of shrimp baby! After following the recipe to the letter, I found myself wanting. The hot sauce is the overpowering key in this heavy battered recipe. So just hear me out and if you're feeling a little shrimpish.....and bored, give my recipe a try.

Ok so this is based on 15-20 pieces of shrimp. I try to cook in small portions because I cook a lot of variety and food seems to get wasted when you add a new dish to your household menu.

First let's start with the sauce;
1 egg
1/2 stick of margarine/butter
1/4 cup of milk
Mix it up and set it aside

Now the mix;
1/2 to 3/4 cup of flour
3-4 shakes of Garlic Salt
2-3 shakes of Tony Chachere's Original Creole Seasoning
4 shakes Parsley flakes

Now the shrimp;
I used large raw deveined shrimp. I peeled off the shells myself.
Stove top blazing on 8 which is about a little above medium high cooking with vegetable oil, I run each shrimp through the mix first, then the sauce and back through the mix then I drop it in the skillet. Let each cook about 2-3 minutes then remove and place on paper towel to dry and drain the rest of the veggie oil.

The end result is....well let's just say AWESOME! I took out the cornmeal and buttermilk and hot sauce from the original recipe because it overpowers the natural flavor raw shrimp produces as it's being cooked. What you end up with is a nice seasoned flaky crust surrounding a succulent shrimp center.

So give it a try. I'm sure the critics will have something to say but that's fine. For those that will embark on my recipe, let me know how it turns out!

The Undercover "Chef" Brother