Crispy Fried Shrimp
Amidst the vast array of culinary delights that grace our tables, few possess the enduring allure and widespread adoration of perfectly fried shrimp. Across cultures and continents, from humble seaside shacks to the most prestigious fine dining establishments, the crispy exterior and tender, juicy flesh of fried shrimp hold an undeniable appeal. It’s a dish that transcends borders and bridges divides, bringing together seafood aficionados and casual diners alike in a shared appreciation for its delectable simplicity and irresistible flavor.
Embedded within the annals of culinary history, the tradition of frying shrimp stretches back through the ages, weaving its way through the cultural tapestry of civilizations across the globe. From the bustling street markets of Asia, where vendors expertly wield their woks, to the southern shores of the United States, where golden-fried shrimp are a staple of coastal cuisine, the art of frying shrimp has been perfected and passed down from generation to generation.
So, join us on a gastronomic odyssey as we embark on a journey through the sizzling world of fried shrimp, where every bite tells a story of tradition, innovation, and the sheer joy of indulging in one of the world’s most beloved seafood delicacies.
Ingredients:
Canola oil.
2 large eggs, beaten.
1 cup whole milk.
2 tablespoons chili hot sauce (like Cholula).
2 pounds large raw shrimp, peeled and deveined.
3/4 cup all-purpose flour.
2/3 cup cornmeal.
1 1/2 teaspoons kosher salt.
1 teaspoon black pepper.
1/2 teaspoon cayenne pepper.
For serving: lemon wedges, cocktail sauce, rémoulade (optional).
Instructions:
Step 1
In a shallow dish, mix beaten eggs, milk, and hot sauce.
Step 2
Coat shrimp in the egg mixture.
Step 3
In another shallow dish, combine flour, cornmeal, salt, pepper, and cayenne.
Step 4
Dredge each shrimp in the flour mixture until coated.
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