Corn Shrimps
Fried shrimps haven't been my thing for 40+ years because when I was knee high to a snakes ass I caught the flu after I ate them. I don't know if that's an old wives' tale but I went strictly boiled shrimp after that. Anyways these were going to be Southern style fried with cornmeal but I decided to play with my food again. They turned out great with a sort of corn dog type batter I intend to play with more soon.
Fried shrimps haven't been my thing for 40+ years because when I was knee high to a snakes ass I caught the flu after I ate them. I don't know if that's an old wives' tale but I went strictly boiled shrimp after that. Anyways these were going to be Southern style fried with cornmeal but I decided to play with my food again. They turned out great with a sort of corn dog type batter I intend to play with more soon.
- Carbohydrate 28.76194875 g
- Cholesterol 274.359725 mg
- Fat 9.66399137362637 g
- Fiber 2.49143749552965 g
- Protein 30.4838459752747 g
- Saturated Fat 2.3817445 g
- Serving Size 1 1 Serving (258g)
- Sodium 935.526275 mg
- Sugar 26.2705112544703 g
- Trans Fat 2.54069487362637 g
- Calories 319 calories
Step-by-step
- In a medium pot or whatever you like to fry stuff in fill it with the vegetable oil.
- Put a thermometer in the oil so it's not touching bottom.
- In a large bowl add the egg, milk, Cottonmouth, salt, and pepper.
- Beat it with a whisk until it's mixed well.
- Add the corn meal and flour and mix until smooth.
- Heat the oil to 360.
- While oil is heating up clean your thawed shrimp. You can leave tail on or tail off.
- Set up a cookie sheet with a brown paper bag on top of it. Paper towels will work.
- Dip your shrimp in the batter to cover shrimp meat and carefully drop in oil.
- I only do 6 shrimp per batch. This will drop the oil temperature but recover easily.
- Try to fry the shrimp at no less the 350 degrees.
- When the shrimp turn golden brown at about 2 to 3 minutes remove them to the cookie sheet with metal tongs or handled strainer.
- Do the rest of the shrimp batches until done.
- Optionally, when the shrimp is done you can take spoon fulls of the batter and drizzle in the hot oil to make delicious crispies. You'll need a metal strainer with handle to get the our effectively.
A Housewife's Culinary Journey: Corn Shrimp
For over four decades, fried shrimp held a place of apprehension in my culinary repertoire. A childhood bout of the flu, allegedly linked to a less-than-fresh batch of fried shrimp, instilled a deep-seated aversion. I steered clear, sticking religiously to boiled shrimp. That was until today. I had planned a classic Southern-style fried shrimp dish, a crispy cornmeal coating coating the succulent shrimp. But a playful spirit, a desire for something new, took over. And the result? An unexpected, delightful, and entirely addictive corn shrimp creation that's far removed from my childhood trauma. The batter, somewhere between a traditional cornbread and a corn dog, created the perfect crunch, a subtle sweetness that perfectly complemented the shrimp's delicate flavor. It was a happy accident, a testament to the joy of culinary experimentation. I can now happily report that my decades-long aversion to fried shrimp is officially a thing of the past!
The process itself was surprisingly straightforward. The batter, a simple blend of cornmeal, flour, milk, egg, and a few seasonings, came together quickly. The frying, though requiring a bit of attention to maintain the optimal temperature, was remarkably easy and efficient. I found that frying in smaller batches helped keep the oil temperature consistent, ensuring perfectly golden-brown shrimp every time. The optional crispy batter bits, formed by drizzling extra batter into the hot oil, were the ultimate unexpected treat — a crispy, flavorful bonus that added a fun textural dimension to the dish. This simple recipe has unlocked a whole new world of frying possibilities for me. I am already dreaming up variations, experimenting with different spices and flavor combinations. This is more than just a recipe; it's a rediscovery of the joy of cooking and the pleasure of unexpected culinary successes.
The best part? This dish is incredibly versatile. It can be served as a stand-alone appetizer, a light meal, or a flavorful addition to a larger spread. Imagine these crispy corn shrimp alongside a fresh salad, a side of creamy coleslaw, or even nestled in a warm cornbread. The possibilities are endless! I highly recommend you give this recipe a try; it's guaranteed to surprise and delight.
Beyond the Recipe: Embracing Culinary Spontaneity
This culinary adventure has taught me a valuable lesson: don't be afraid to stray from the recipe, to experiment, and to embrace the unexpected. Sometimes, the most delightful dishes are born from happy accidents. Cooking shouldn’t be a rigid, rule-bound activity. It should be fun, creative, and a source of personal satisfaction. Don't be afraid to deviate, to adjust seasoning, to try new combinations. The kitchen is your playground, and the only limit is your imagination.
