The Dude Posted December 8, 2012 Share Posted December 8, 2012 Next weekend since my brother in law is in town, I thought I would fry up some shrimp I have had in the freezer. Looking for some good fried shrimp recipes, I have read to fry around 375 degrees for about 2 mins. Does this seem about right. Quote Link to comment Share on other sites More sharing options...
jhoak Posted December 8, 2012 Share Posted December 8, 2012 http://www.foodnetwork.com/recipes/paula-deen/fried-shrimp-recipe/index.html This is a good one. Quote Link to comment Share on other sites More sharing options...
The Dude Posted December 8, 2012 Author Share Posted December 8, 2012 Well that looks simple enough, I will give it a try. Quote Link to comment Share on other sites More sharing options...
Don Richard Posted December 9, 2012 Share Posted December 9, 2012 I'd leave the hot sauce out. A cup of hot sauce in shrimp fry batter???? Quote Link to comment Share on other sites More sharing options...
jhoak Posted December 9, 2012 Share Posted December 9, 2012 I'd leave the hot sauce out. A cup of hot sauce in shrimp fry batter???? I've used this recipe many times. It does have a little "kick" to it but it's not what I'd call "hot" at all. There's a LOT of other ingredients in the mix. Not to mention a lot of dairy which takes the edge off of any hot sauce. Of course I suppose that depends a LOT on what hot sauce you're using. I use the Tabasco "Chipolte" sauce and have been consistantly complimented. If you're using one of the Habanero based sauces it could get real hot real quick. I tried it once with Frank's Red Hot sauce and it was WAY too hot. Not inedible but we all went through a LOT of paper napkins wiping the sweat off of our faces. Stick with a "low fire" hot sauce and it'll be fine. Quote Link to comment Share on other sites More sharing options...
tigerwoodKhorns Posted December 9, 2012 Share Posted December 9, 2012 I buy sesame oil and sesame seeds and coat with both and cook. Yummy. I also make this sauce for lobster, should work well with shrimp: 1/4 Cup Butter 2 tbs thyme 1 tbs dijon mustard 1 lemon garlic 1/3 cup scallion Mix it up in a pan, it is insanely good. Make the sauce, cook the shrimp in a pan (don't overcook) and add to the sauce and serve over rice. I made this for Christmas dinner last year and everyone is insisting that I make it again. Quote Link to comment Share on other sites More sharing options...
tigerwoodKhorns Posted December 9, 2012 Share Posted December 9, 2012 I'd leave the hot sauce out. A cup of hot sauce in shrimp fry batter???? I've used this recipe many times. It does have a little "kick" to it but it's not what I'd call "hot" at all. There's a LOT of other ingredients in the mix. Not to mention a lot of dairy which takes the edge off of any hot sauce. Of course I suppose that depends a LOT on what hot sauce you're using. I use the Tabasco "Chipolte" sauce and have been consistantly complimented. If you're using one of the Habanero based sauces it could get real hot real quick. I tried it once with Frank's Red Hot sauce and it was WAY too hot. Not inedible but we all went through a LOT of paper napkins wiping the sweat off of our faces. Stick with a "low fire" hot sauce and it'll be fine. About the Franks Red Hot, buy the regular sauce and definately not the buffalo wing sauce. Like the add says, I put that $hit on everything. I use it instead of tobasco because it is milder and I can put more on to add flavor but not too much heat. Quote Link to comment Share on other sites More sharing options...
The Dude Posted December 9, 2012 Author Share Posted December 9, 2012 I have a large bottle of Louisiana's hot sauce, I do like Chipotle Tobasco. I do have Franks red hot but wont use it as not recommended. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.