Here is one of my all time favorite recipes for fried shrimp. There is nothing like biting into one of these babies, after dipping in some tangy hot seafood sauce. Or sometimes I just love them in a big salad. I grew up eating lots of fresh Gulf shrimp and have perfected the recipe over the years. These are really easy to prepare and are out of this world! Oh, cest bon, cher!
Cajun Fried Shrimp
2 lbs. large peeled and deviened shrimp
3/4 cup milk
1/4 cup buttermilk
1 egg
1 tsp. each, yellow and creole mustard
2 tbs's. Cajun/ Creole seasoning
1 pkg. Louisiana brand fish fry mix (another brand may be substituted)
Vegetable oil for frying
Place shrimp in large bowl. Sprinkle with 1 tbs. Cajun/Creole seasoning and few shakes of Tabasco and coat well. In separate bowl, whisk together the milk, egg, mustard, and Cajun seasoning. Pour mixture over shrimp. Let stand for 30 minutes, in fridge. Combine fish fry mix, and 1 or 2 tbs.'s Cajun seasoning. Dredge shrimp in fish fry and fry in batches in the vegetable oil, until golden brown. Enjoy, cher!
Tangy Hot Seafood Sauce
6 tbs's ketchup
2 tsp.'s horseradish
1 tbs. Worcestershire sauce
Tabasco to taste
Mix all together, chill for 1 hour, then serve.
3/4 cup milk
1/4 cup buttermilk
1 egg
1 tsp. each, yellow and creole mustard
2 tbs's. Cajun/ Creole seasoning
1 pkg. Louisiana brand fish fry mix (another brand may be substituted)
Vegetable oil for frying
Place shrimp in large bowl. Sprinkle with 1 tbs. Cajun/Creole seasoning and few shakes of Tabasco and coat well. In separate bowl, whisk together the milk, egg, mustard, and Cajun seasoning. Pour mixture over shrimp. Let stand for 30 minutes, in fridge. Combine fish fry mix, and 1 or 2 tbs.'s Cajun seasoning. Dredge shrimp in fish fry and fry in batches in the vegetable oil, until golden brown. Enjoy, cher!
Tangy Hot Seafood Sauce
6 tbs's ketchup
2 tsp.'s horseradish
1 tbs. Worcestershire sauce
Tabasco to taste
Mix all together, chill for 1 hour, then serve.
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Since I've noticed a lot of cases of the blahs around the blogosphere, lately, I thought I'd post a little clip of some good old Bourbon Street blues. I know how stressful the month of December can be and it's nice to take a break from the madness and listen to some upbeat music, each day. Grab a cold drink and crank it up, cher! Cheers ya'll!
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21 comments:
I've made up my mind, if I was Cajun I'd be a whale!
Music ... Food for the soul. Rock on, Marguerite!
I can't wait to thaw some shrimp and try your recipe. Sounds wonderful! Jeanne
Fried shrimp and Bourbon Street music. Yummmmmmm!
"One" cold one? It's gona take a few times through the vid and I will feel much better. ":)
Oh Marguerite- You know just what we all need:
fried shrimp, music , and Bourbon Street.
Woohoo!
Laura
I'm having Shrimp Poboys for lunch!
You always make me so hungry girl!!
xoxo:)
I have been craving some fried shrimp and I think this is the weekend I am going to satisfy it!! Thanks for the recipe!
mmmmm - is fried shrimp for breakfast ok?
OK Mags... Can I call you Mags???
I need the help of a true Cajun... In about 6 weeks, i am going to be getting a batch of live cawfish...
what do i do with them... i need a series on how to suck the heads (be nice), how to cook, whatever I need to know...
You have a few weeks, but the pride of Cajun country is at stake.
We're not able to shrimp that is not frozen here. I think fresh is so much better.
THANK YOU!!!
Thank you, thank you, thank you.
There's my dinner tonight.
I read and watched your recipes Marguerite but I am no good with pralines. A co-worker who was from Louisiana gave me a recipe and I tried to make it but I guess I waited too long and the syrup got so hard I could hardly take the spoon away from the saucepan and we could not eat them afterwards. Now I have never heard of placing shrimp in milk – but you have a lot of knowledge in this area. When I was in France the only shrimp we ate were those from Normandy I think, they were tiny and we ate the whole thing, skin and all, just with a crusty baguette et fresh butter. But I'll try to cook the big ones your way.
Elizabeth- You wouldn't have to be if you went dancing a lot. lol That's the key! Lots of dancing!
Joanne- You've got that right, cher! I could not live without it! Thanks!
Jeanne- So good to see you. I know that if anyone can make these pralines, it's you, cher. Thanks for stopping by and for your nice comment.
lakeviewer- Merci for the sweet comment! It's a combo that I love, especially when I'm actually on Bourbon St., eating fried shrimp and listening to music. :)
judi- Are you sure that you don't have Cajun blood!? Hope you enjoyed it! Thanks for visiting!
Laura- So glad to oblige, cher! You'll be there soon enough! Better start practicing your dance steps! Cheers!
Carol- Thanks, that's the whole idea! lol So happy that you're trying the recipe. I know that shrimp poboy is going to be good!
There is a seafood shop in my new home town and they sell the fish and shrimp they catch on their own boat. will have to try this for fried shrimp.
The only thing better than fried shrimp is a side order of fried Louisiana Oysters to go with the shrimp!
Fried Shrimp looks divine - my mouth is watering. I loved the blues video as well.
With all the sea food you Cajuns must be very brainy because of all the phosphorous which is great for the brain. Bet you are great at crosswords and Sudoku and mult-tasking, unlike us men who can only do one thing at a time (but well!) LOL.
Thank you for your super comment re my play and the one about Santa Claus.
Speak soon ~ Eddie x
Kat- You're so welcome! If they come out as good as your shrimp gumbo, then I know they'll take care of that craving. Happy weekend!
Cathy- Believe it or not, but I have had fried shrimp for breakfast! Since I'm a shrimp-o-holic, anytime is a good time for these.
Dave- Since Marguerite is French for Margaret, you can call me either Mags, Maggie, Peg, Meg, Marge, Meggie, or Peggy, which are all nicknames for Margaret. :) And don't you worry, I'll be sending you an email soon, to tell you what to do with those crawfish!!
Nancy- I agree, but fresh frozen are better than none! Especially when you're addicted to shrimp, like I am. Thanks for coming by!
Jo- You're most welcome, cher! Great, and I hope you enjoyed them. Have a great weekend!
Vagabonde- So good to hear from you, cher! Pralines can be a little tricky, as it's all in the timing. But, I hope you will try the shrimp and let me know how they turn out. Cheers!
ellen- So nice to see you! You are lucky to have a place to buy fresh seafood. Hope you try the recipe! Thanks for visiting!
Katherine- You're right about that, cher! That's exactly why I'm ordering a Half n' Half Poboy (half shrimp-half oyster), today for lunch!
Eddie- Merci, cher, so glad you enjoyed the recipe and the video. If eating seafood makes a person smart, then I guess I should be brilliant, by now! lol You're welcome, I'll be over soon.
Oh, Marguerite...This looks to die for!!! Yum, yum!!! Love the header photo, too! It's so Cajun!!! Hope you are having another fabulous weekend!!! Love you! Janine XO
Janine- I don't know how I missed this comment!! Merci beaucoup, mon cher, you say the nicest things! As always it's my pleasure to have you over! Cheers!
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