Carolina Fried Shrimp Recipes
NORTH CAROLINA SHRIMP SAUTE
Seafood is very popular in my state. I altered this recipe several times and now it's truly a family favorite. -Teresa Hildreth, Stoneville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook linguini according to package directions; drain and keep warm., Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat; saute mushrooms and green pepper until tender. Stir in salt and pepper; remove from pan., In same pan, saute shrimp in remaining butter over medium-high heat 2 minutes. Add garlic; cook and stir until shrimp turn pink, 1-2 minutes. Stir in mushroom mixture; heat through. Serve over linguini. Sprinkle with cheese and parsley.
Nutrition Facts : Calories 481 calories, Fat 19g fat (11g saturated fat), Cholesterol 171mg cholesterol, Sodium 752mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.
CALABASH STYLE FRIED SHRIMP
My favorite part of visiting coastal North Carolina, besides the coast, is the Calabash style seafood. So good! My kids beg me to make this all the time. It is my most favorite food in the whole world!
Provided by Amy H. @Meave
Categories Fish
Number Of Ingredients 7
Steps:
- stir together flour and cornstarch in a shallow baking dish until well combined.
- In a separate dish, mix eggs & 1 cup of milk together
- Place a heavy cast iron skillet over medium heat. Pour oil to a depth of 2 inches or so, into the skillet.
- Heat oil over medium-medium high heat.
- When oil reaches roughly 375 degrees, dip shrimp in egg mixture and dredge in flour, then place shrimp in hot oil, being careful not to crowd the skillet. Turn shrimp as needed.
- Line serving dish with paper towels near skillet.
- Cook shrimp for about 2 to 3 minutes or just until golden and crispy. . Remove to paper towels. Salt to taste before serving.
LOWCOUNTRY FRIED SHRIMP
Delicious crispy fried shrimp from South Carolina's lowcountry courtesy of John Martin Taylor, noted authority on lowcountry cooking. His favorite shrimp came from the Edisto Motel and he included their recipe along with a colorful description in his book, "The Fearless Frying Cookbook". If you can't find cracker meal, you can pulverize saltine crackers in a food processor (or simply crush them in a bowl with your fingers) and reduce the salt in the recipe, which I much prefer to the corn flour. You can also substitute 2 lbs. of larger shrimp and just increase cooking time accordingly. If using the small shrimp most folks can eat about a pound each, but you can allocate smaller portions or even serve them as appetizers; thus, the range in the number of servings. Great served with cocktail sauce, cole slaw and hushpuppies.
Provided by ninja
Categories High Protein
Time 16m
Yield 2-6 serving(s)
Number Of Ingredients 6
Steps:
- Pour 3 inches of oil into a stockpot or Dutch oven and heat over medium-high heat. Beat the eggs with the milk and salt and pour over the shrimp in a bowl, making sure they're well coated. Drain the shrimp in a sieve, shaking well to remove excess. Place the cracker meal on a plate.
- When the oil reaches 365°, roll the shrimp in cracker meal, then place in a dry sieve. Shake off the excess meal over the plate, then fry the shrimp in small batches in the hot oil until golden brown, 1-2 minutes. Larger shrimp will take longer to cook, about 2-3 minutes.
- Remove the shrimp from the oil with a wire mesh strainer and shake off all excess oil or drain on paper towels briefly. Serve hot.
Nutrition Facts : Calories 783.4, Fat 21.3, SaturatedFat 6.4, Cholesterol 919.8, Sodium 2340.8, Carbohydrate 35, Fiber 1.1, Sugar 0.5, Protein 105.9
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