Roxy
New member
Fried Shrimp:
1 Cup Milk
1 Cup Buttermilk
1 Cup Frank’s Hot Sauce or whatever kind you prefer
2 Cups Self-Rising Flour
1/4 Cup Self-Rising Cornmeal
2 T. Coarse Ground Black Pepper
2 lbs. Medium Fresh Shrimp
1 Pkg. Shrimp Seasoning
Peanut Oil
Preheat oil to 375 degrees.
Line a baking tray with paper towels and set aside. In a shallow baking dish, whisk together milk, buttermilk and Franks Hot Sauce. In a separate shallow baking dish, whisk together flour, cornmeal, Black Pepper and Shrimp Seasoning. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.
Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray.
1 Cup Milk
1 Cup Buttermilk
1 Cup Frank’s Hot Sauce or whatever kind you prefer
2 Cups Self-Rising Flour
1/4 Cup Self-Rising Cornmeal
2 T. Coarse Ground Black Pepper
2 lbs. Medium Fresh Shrimp
1 Pkg. Shrimp Seasoning
Peanut Oil
Preheat oil to 375 degrees.
Line a baking tray with paper towels and set aside. In a shallow baking dish, whisk together milk, buttermilk and Franks Hot Sauce. In a separate shallow baking dish, whisk together flour, cornmeal, Black Pepper and Shrimp Seasoning. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.
Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray.
Last edited by a moderator: