My mom’s shrimp are famous. You’ve probably heard of them. Luckily, she’s my mom, so she shared her super-secret recipe (she might be surprised to see it on my blog, though!). As always these came out beautifully. Don’t let the frying part scare you, it’s not hard and these shrimp are totally worth it!
Serves 3 adults as a main dish
1 lb deveined shrimp, 31-40 (the numbers denote size of the shrimp – how many are in a pound)
1 cup milk
1 large egg
1 1/2 cup flour
1 tsp cayenne pepper
2 tsp salt
2 tsp black pepper
1/2 tsp garlic powder
1 tsp celery seed
4 cups canola oil
- Whisk milk and egg in a medium bowl.
- In another medium bowl, whisk together flour, salt, peppers, garlic powder and celery seed.
- Soak the shrimp in the milk and egg mixture.
- Heat the oil to 375 degrees in a heavy walled pot.
- Cover a large plate or cookie sheet with a couple of layers of paper towels and place near the pot.
- Working in batches, remove the shrimp from the milk and place in the flour bowl. Thoroughly cover with flour.
- Remove shrimp from flour bowl, shaking off excess flour. Carefully submerge shrimp into hot oil, being careful not to crowd the pot.
- Use a slotted spoon to make sure the shrimp do not stick together and flipping as necessary.
- While the first batch is cooking, coat the next batch in flour.
- Remove shrimp from oil when they turn light golden brown….they will continue to cook for a few moments after they come out of the oil. Allow to drain and cool on the paper towel lined plate.
- Repeat process until all shrimp are fried.
- I will accept thank yous on my mom’s behalf.