Calabash-style seafood is prominent across the coast of North Carolina. It's named after a town called Calabash in North Carolina's southeastern corner. As opposed to a heavier beer batter, Calabash-style seafood is lightly breaded with flour and quickly fried. Save time in the kitchen by purchasing shrimp that has already been peeled and deveined. Calabash-style fried shrimp often has an underlying spice that isn't too overpowering. Food Network star and celebrity chef Paula Deen recommends adding a little kick to your fried shrimp with your favorite hot sauce.
Things You'll Need
- 1 cup milk
- 1/2 cup buttermilk
- Large mixing bowls
- Hot sauce
- 2 cups flour
- Large frying pan
- Canola oil
- Paper towel
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Pour the milk and buttermilk into a large mixing bowl. Add a few dashes of your favorite hot sauce. Stir the contents of the mixing bowl for a few seconds.
Lower a few handfuls of shrimp into the buttermilk mixture. Allow the shrimp to soak for three to five minutes. Pour the flour into a separate mixing bowl to begin the breading process.
Lift the shrimp out of the buttermilk mixture and lower them into the flour. Toss the shrimp in the mixing bowl to cover them with flour. Pour the canola oil into a large frying pan.
Place the frying pan onto one of your stove burners and turn the heat to high. Remove the shrimp from the mixing bowl and shake them to remove any excess flour. Lower the lightly breaded shrimp into the heated oil.
Allow the Calabash-style shrimp to fry for around two minutes or until they develop a golden brown color. Cover a plate with a paper towel and place the shrimp onto the plate. Repeat the frying process with the remaining shrimp to create a delicious dish for family and friends.