We love our southern fried shrimp in this part of The Deep South and fried up in a deep fryer is the best way to go when you cook fried shrimp. A hot deep fryer cooks them so quickly, that there is far less absorption of the fat, leaving behind a crispy, crunchy and delicious fried shrimp.
finallyopened up, and while the catch has been fairly small compared to past years, there have been shrimp! And I have still been busy putting up shrimp – about 21 pounds and counting, but Im just about done.
And yall, I have to say, fresh from the Gulf shrimp simplyscreamout for some southern fried shrimp – so, yes, we have already had fried shrimp, not once, but twice. Hot from the deep fryer, crunchy and salty, Im tellin ya … it just dont get much better than this folks!
Dads got some traps too, so Mom also sent me over not 1, but 2 pounds of crabmeat, which frankly if I would have picked all those crabs, I sure would have had a hard time letting go of.
Have I mentioned how much I love my in-laws???
Since we are on the subject of frying, I have to say that I love love love using a deep fryer. I recentlyupgraded mineand I really love the features – larger capacity than my old Waring and this one has a filtration system where you can filter out and drain your oil, getting a lot more use out of it.
A deep fryer heats up super fast and foods fry really quick, so that there is no greasy residue, so I use it all the time now when Im frying. Everything comes out quick, crisp, crunchy and delicious. Yes, you do have to contend with the frying odor, but unless thats very disturbing to you, its not troublesome to us. I cant believe I waited so long to upgrade and this fryer was worth every penny. I especially love it for frying shrimp!
We love to eat fried shrimp right out of hand as a main dish, right along with some standard fare of potato salad, maybe a cup of gumbo, or other sides, but one of our favorite ways to consume them is as a poboy. Heres how to build a shrimp poboy.
First you gotta fry up those shrimp. Use this recipe… you dont need any other. Seriously! These are the perfect shrimp for a shrimp poboy yall. You wont find any better, promise.
Cut up some French bread into serving sizes, usually about six inches per serving unless youre really hungry. In South Mississippi we often use the thin, New Orleans style French bread, but here Im using a standard French bread you can find at pretty much any deli.
I like to toast mine so I butter the insides and toast it in a skillet.
Slather on a little mayonnaise, or if youre feeling fancy, use someremouladeor even someComeback sauce. Remember though, its a poboy – a very simple sandwichwith a humble historyand not intended to be too fancy, so mostly its just good ole mayo down here and thats the way I like my shrimp poboy. If you like your poboy dressed, and I do, top that with a thick slice of tomato. Im using some beautiful Creole tomatoes here.
Salt and pepper on the tomato and top with a little shredded lettuce. Throw some thin sliced dill pickles on too if you like!
Load it up with shrimp and I like to give them a generous sprinkling of some hot sauce myself, though some folks prefer good ole ketchup.
And there you have a delicious shrimp poboy, South Mississippi style!
Now, you can eat them just like this, but in South Mississippi we like to return the whole thing to the pan – or use a sandwich press if you have it – and press it. This gives the bread a creamy interior and a nice crunchy exterior, but unlike New Orleans style, it doesnt crumble when you bite into it. We call this dressed and pressed here in South Mississippi. I hope yall will excuse me while I dive into this one!!
I really do feel privileged to have a husband who goes out shrimping every year with his dad, so we get to stock up our freezer with fresh Gulf shrimp. But, even if you dont have that luxury,wild caught shrimpfrom America are available in your local grocery store. You just gotta look for the seal.
So, once again, please allow me the opportunity to soapbox and ask you to PLEASE stop buying that imported shrimp they sell in the grocery stores.
Our fishermen and women right here in the good old US of A are suffering because of these imports, and they really need your support. And besides Wild American Shrimp just tastes, well … superior over the imports and isnt loaded with the vast chemicals that imports often are.
So, flip over that package and look for the country of origin. If its not the United States, continue looking. Okay, off the soapbox now and on to the fried shrimp recipe!
Gulf Coast Shrimp dusted with a light coating of seasoned flour and deep fried to crunchy perfection.
1 pound (31-35 count) medium-large Wild American shrimp (preferably Gulf shrimp), peeled and deveined
1 teaspoon Cajun seasoning (like Slap Ya Mama)
1/4 to 1/2 teaspoon freshly cracked black pepper
Deep fryer filled with fresh peanut or canola oil
Preheat the deep fryer or heat oil in a large heavy pot to 350 degrees F.
Peel and devein shrimp, rinsing well. Pat dry with a paper towel to remove most of the water.
Whisk together the egg, milk and hot sauce; add shrimp to mixture.
Stir together the flour, Cajun seasoning, Old Bay, salt and peppers.
Dunk the shrimp in the milk mixture, letting excess drip off. Dredge in the flour mixture and then to a colander set over a plate or tray. Let sit for a moment, then return the shrimp to the flour mixture a second time and toss around. Place back into the colander and shake well to remove excess flour.
Fry in small batches (to avoid overloading the fryer and cooling down the oil too much), for about 3 to 4 minutes per batch, or until golden brown.
Shake fryer basket and turn out onto a platter covered with paper towels. Sprinkle with just a bit of additional salt and continue frying the remaining shrimp in batches, refreshing paper towels as needed, until all are fried.
Cooks Notes:I use White Lily self-rising flour. Self rising flour contains baking powder, which contains cornstarch and gives a more crisp and crunchy result than plain all purpose flour will. For a little more zing, whisk in 2 teaspoons Creole mustard with the milk. May also use buttermilk for a thicker crust. A smaller count shrimp may also be used, just monitor fry time.
Variation:Use half self-rising flour and half all-purpose yellow cornmeal, crushed saltines, or cracker meal.
Air Fryer:Brands and wattage of air fryers differ. Be sure to keep an eye on the food the first time that you cook a recipe and adjust as needed. Preheat air fryer for 3 minutes at 400 degrees F. Dredge shrimp as above. Spray basket and shrimp with cooking oil and air fry at 400 degrees F in batches at 6 minutes each, turn, spray again and fry for 2 to 4 minutes longer. I recommendthe EVO sprayer.
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