All-You-Can-Eat Crisp Cornmeal Shrimp

by Cathy Pollak
Print Email

ImageWho doesn't love crispy fried shrimp?  It's such a quick and easy meal to throw together.  I always keep a bag of frozen shrimp in my freezer, which makes serving this that much simpler. 

We are definitely shrimp lovers in our household, I know I've said that before.  What I like about using cornmeal is the coating doesn't become too thick and you can actually taste the shrimp and the seasoning as opposed to a mouthful of breading.  My kids really appreciate this.

ImageWho doesn't love crispy fried shrimp?  It's such a quick and easy meal to throw together.  I always keep a bag of frozen shrimp in my freezer, which makes serving this that much simpler. 

We are definitely shrimp lovers in our household, I know I've said that before.  What I like about using cornmeal is the coating doesn't become too thick and you can actually taste the shrimp and the seasoning as opposed to a mouthful of breading.  My kids really appreciate this.

I make up a quick tartar sauce and this is ready in no time.  I have never tried this with fresh shrimp but I can't see why it wouldn't work.

 

All-You-Can-Eat Crisp Cornmeal Shrimp

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons Old Bay Seasoning
1/4 teaspoon salt
2 eggs, lightly beaten
1 pound frozen peeled and defined large shrimp with tail on, thawed
Tartar sauce
Lemon wedges

In a shallow bowl, combine flour, cornmeal, salt and Old Bay Seasoning.  In another bowl, lightly beat two eggs.

Dip the shrimp in the eggs, then coat in the cornmeal mixture.

In a skillet, cook the shrimp until golden brown and crisp in a 1/2" of canola oil, about 3 minutes (about 5-8 at a time).  Transfer to paper towel-lined plate to drain.  Keep warm in a 200o F oven until all the shrimp are cooked.

Serve with lemon wedges and tartar sauce for dipping.

I make up my own tartar sauce instead of using store-bought.  For every 1/2 cup of mayonnaise I add, 1 Tablespoon fresh lemon juice, 2 teaspoons fresh minced onion, 1 teaspoon sweet pickle relish, 1 teaspoon horseradish and freshly ground pepper.

 

Cathy is currently in the development stages of her vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.

 

You have no rights to post comments

 

restaurant news

The Jazzy Pizzeria
Los Angeles
by Robert Keats

mozzalogo.jpg Dinner at a great restaurant is like jazz music. The Duke Ellingtons, Count Basies and Billie Holidays of the culinary world perform their signature genius through improvisation.

Such is the...

Read more...
Perini Ranch Steakhouse
Texas
by David Latt

peronisteak.jpgBuffalo Gap is only a few miles south-west of Abilene. The small town (population 463) has a fascinating Historic Village, a must for any western history buffs.

The jewel of Buffalo Gap is Perini...

Read more...
My New Vegas Crush
Las Vegas
by Lisa Dinsmore

crushglassesSo, I found myself in Vegas again and this time I was determined to find a hang out spot to call my own. As a devoted oenophile this was going to be a challenge. You’d think it would be easy to...

Read more...
Falling in love with the Vineyard: Out of season pleasures at Atria
New England
by Nancy Ellison

atriamarthasMartha’s Vineyard in the Fall is the secret treasure of Vineyarders. The “summer people (some are not)” have returned to their sophisticated rat races, leaving perfect weather and fabulous...

Read more...

Popular Today