How to Cook Fried Shrimps
Fried shrimp is a classic dish in many cuisines, most notably southern cooking. Fresh, uncooked shrimp free of any salt water or ammonia smell works best. Quality shrimp has a translucent flesh and has no spots or rings -- except for tiger shrimp. When cooking fried shrimp, have other parts of your meal already cooking or just about ready by the time you fry the shrimp. Shrimp cooks very quickly, especially when deep fried, and it's best served shortly after it comes out of the fryer or pan. Does this Spark an idea?
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Things You'll Need
- Uncooked shrimp
- Colander
- Butterfly/fillet knife
- Clean bowls
- Milk
- Flour
- Salt
- Pepper
- Seasoning
- Clean platter
- Paper towels
- Skillet
- Cooking oil
- Tongs
- Cocktail sauce
Instructions
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1
Clean the raw shrimp. Place them in a large, clean colander in the sink, and rinse them thoroughly with cold water.
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2
Gently remove the shrimp's shell, if not already shelled. Hold the tail and gently remove the shell using your fingers. Leave the tail attached.
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3
De-vein the shrimp, if you prefer. Leaving the vein doesn't change the taste, however, and serves only aesthetic purposes. Since you're frying the shrimp, you won't see the veins.
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4
Butterfly the shrimp, cutting along the outer curve starting at the tail upward. Make small cuts into the meat as you go so the shrimp butterflies open with just enough meat connected to keep the shrimp in one piece. Set the shrimp in a bowl in an ice bath or in the refrigerator.
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5
Pour enough milk in a large bowl to coat the shrimp, about 1 cup. Cover a shallow dish with several inches of flour seasoned with salt, pepper and your favorite shrimp seasoning.
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6
Place the milk next to the seasoned flour. Place a clean platter on the left side of the stove to place the shrimp on once fried. Lay several layers of paper towels on the platter to absorb grease.
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7
Heat cooking oil to 350 degrees, or until a small piece of batter sizzles loudly when it hits the oil. Lower the oil slightly if it begins to pop.
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8
Remove the shrimp from its chilling area. Dip it into the milk with your left hand, then let it drain off for a few seconds.
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9
Place the battered shrimp in your seasoned flour, then roll it using your right hand until entirely coated. Carefully place the shrimp in the hot oil using tongs. Turn the shrimp only once, cooking it until it's golden brown. Remove it with tongs, letting it drain over the oil for several seconds before setting it on the towel-lined platter. Continue with all the shrimp.
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10
Allow the shrimp to rest for several minutes. Serve with cocktail sauce.
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References
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