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RJ's
Deep Fried Shrimp - Light Crunch for Serious Shrimp Lovers |
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| Shrimp | ½ - 1 lbs per adult (more if really hungry) |
| Flour | 4 cups. (regular) (fixes about 4 lbs of shrimp) |
| Lemon Pepper | 3-4 tbs. |
| Garlic Salt or powder | 3 tbs. |
| Salt | 2 tsp. |
| Cooking Oil | 1 gallon - Crisco Canola is recommended (it is very light) |
| Shell and rinse fresh shrimp in cold
water. Leave tails or remove, your choice. Heat cooking oil to 375-400 degrees in a 1 gallon fryer. (Smaller fryers can be used, but cook less shrimp per load). Mix flour, lemon pepper, garlic salt and salt using a fork into a large bowl. Wet shrimp with cold water and stir in flour mix. Shrimp should be covered, but not "lumped" with mix. Lay shrimp into frying basket. Only lay one layer of shrimp into basket. (no stacking) Cook shrimp for 60 - 90 seconds. NO MORE than 90 seconds or they will overcook! Shrimp will appear to have lost all the flour coating.. but when they cool to eat, they will be perfect. Light and just enough crunch to satisfy any taste bud. Best served with Cocktail sauce, ketchup or plain. This is shrimp eating for serious shrimpaholics! Most popular size for fried shrimp is 20-36 count range. (20 - 36 per pound) I use Crisco Canola oil as it is very light, but you may prefer a different brand. Use Canola oil so it does not mask the taste of the shrimp. |
From: RJ Sorensen |
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