Fried Shrimp

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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

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LOVED THIS RECIPE...IT WAS VERY GOOD.

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I just made them and I have to say they are FABULOUS. I added some old bay seasoning, crushed red pepper and garlic powder. I will definitely try more Paula Deen recipe.

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I followed the recipie with 2 T of salt, made one batch and tasted one. It was too salty. I started over with a new batch of flour mixture with only a pich of salt and it turned out great. I will make this again (maybe no salt

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I saw the rerun of this episode on Saturday night and couldn't get the shrimp out of my mind. I used seasoned salt (1 T. rather than the salt listed ... and half of each of the liquids ... these were AWESOME! The coating was light and crispy ... the biggest hassle was peeling the shrimp, which wasn't really a hassle ... well worth it. There's a nice bite to the shrimp, but it's not over-powering! Try them! You won't regret it!

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I just printed this recipe to make tomorrow and I'm so glad Linda's review was listed first...You saved me the hassel of messing this wonderful shrimp dish up due to the salt content.... Way to go !!! Thanks Linda !!!



Tina
Riverside, CA
09-12-09

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I just watched the episode and Paula only used 1 Tbls of salt not 3 Tbls, so the recipe is incorrect as printed.

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I ONLY have kosher salt in the house, so yes, that's what I used, but this was so salty toatally inedibel. DO NOT WASTE YOUR $$$$!

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Very good recipe. I seasoned my shrimp with garlic powder, cayenne pepper, black pepper, salt, and paprika. This recipe is definitely a keeper