Tony Chachere's Fried Shrimp

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Finney

Master Chef
Joined
Jan 4, 2005
Messages
8,563
Location
Savannah, GA and Somewhere near Lexington, NC
Tony Chachere's Fried Shrimp

1 lb. fresh shrimp
(26-30 to a pound)
1 small can evaporated milk
2 eggs
1 tablespoon baking powder
2 tablespoons vinegar
1 cup flour
Creole Seasoning to taste

Remove head and shell from shrimp but leave fantail.
Split shrimp down back and remove vain. Make a mixture
of eggs, evaporated milk, baking powder and vinegar. Marinate
shrimp for at least 1 hour in this mixture. Remove, season lightly
with Creole Seasoning. Dip shrimp in flour, then batter, then again
in flour. Fry in 380-degree deep fat fryer until shrimp are brown and float on top.
 

Latest posts

Back
Top Bottom