O'Connersun
01-12-2007, 06:27 PM
I live five minutes from a shrimp boat fleet so we can get'em sorta fresh, and often. Couple ways we like em, some are especially for our 'northern bretheren'.
FRIED SHRIMP
Shell and de-vein 8oz per serving, fresh or thawed shrimp.
Season flour(about 1 cup per pd) with 1/2 tspn each salt & pepper and Tony's Creole Seasoning per cup flour.
Whipp a couple of eggs and 1/2 cup milk.
Heat 1 gallon of peanut oil in deep fryer to 350-375.
Dunk shrimp in wash then coat with flour and gently drop in oil. Cook till they float (about a minute), place on towells to drain and serve HOT.
Fried potatoes, cold slaw and hush puppies go good with em.
SAUTED SHRIMP
Shell and de-vein pd & 1/2 shrimp.
In a BIG cast iron skillet, melt 2oz butter, add teaspon chopped garlic and tblsp of Greek Seasoning under high heat.(regulate to prevent burning)
Drop in shrimp and toss until all are pink(couple of minutes).
Serve on grits or buttered noodles.
SHRIMP & GRITS (A southern favorite of many variations)
Shell and de-vein a pd or so of medium shrimp.
Chop 4-5 slices of cured bacon.
Chop 1 medium onion.
Chop 1 medium bell pepper (red & yellow sweet peppers can be mixed too)
In a cast iron skillet on medium heat, brown the bacon.
In the bacon grease, add onion and sweet peppers and wilt same.
Remove, add a little oil to the pan if necessary and blend in flour. Add water to make gravy, season with S&P, bring to bubbly boil and return all, including shrimp. Cook on Medium heat for 3-5 minutes. Serve on cooked grits.
GRITS
Grits are ground corn and come in yellow or white. Most are pre-cooked, quick grits. They are boiled in water and seasoned with salt.
Cook per instructions on package.
Additonal water may be necessary and stirring is essential to prevent lumps and sticking to pot. Serve with grated cheese, butter, gravy or as above but NEVER put sugar, syrup, cinnamon or other candy like things on grits!
FRIED SHRIMP
Shell and de-vein 8oz per serving, fresh or thawed shrimp.
Season flour(about 1 cup per pd) with 1/2 tspn each salt & pepper and Tony's Creole Seasoning per cup flour.
Whipp a couple of eggs and 1/2 cup milk.
Heat 1 gallon of peanut oil in deep fryer to 350-375.
Dunk shrimp in wash then coat with flour and gently drop in oil. Cook till they float (about a minute), place on towells to drain and serve HOT.
Fried potatoes, cold slaw and hush puppies go good with em.
SAUTED SHRIMP
Shell and de-vein pd & 1/2 shrimp.
In a BIG cast iron skillet, melt 2oz butter, add teaspon chopped garlic and tblsp of Greek Seasoning under high heat.(regulate to prevent burning)
Drop in shrimp and toss until all are pink(couple of minutes).
Serve on grits or buttered noodles.
SHRIMP & GRITS (A southern favorite of many variations)
Shell and de-vein a pd or so of medium shrimp.
Chop 4-5 slices of cured bacon.
Chop 1 medium onion.
Chop 1 medium bell pepper (red & yellow sweet peppers can be mixed too)
In a cast iron skillet on medium heat, brown the bacon.
In the bacon grease, add onion and sweet peppers and wilt same.
Remove, add a little oil to the pan if necessary and blend in flour. Add water to make gravy, season with S&P, bring to bubbly boil and return all, including shrimp. Cook on Medium heat for 3-5 minutes. Serve on cooked grits.
GRITS
Grits are ground corn and come in yellow or white. Most are pre-cooked, quick grits. They are boiled in water and seasoned with salt.
Cook per instructions on package.
Additonal water may be necessary and stirring is essential to prevent lumps and sticking to pot. Serve with grated cheese, butter, gravy or as above but NEVER put sugar, syrup, cinnamon or other candy like things on grits!