Pat Huval’s Fried Shrimp
Ingredients
- 2 tablespoons vinegar
- 1 tablespoon Calumet baking powder
- 2 eggs
- 1 small can Carnation milk
- 1 pound fresh shrimp (26 to 30 to a pound)
- 1 cup flour
- Tony’s Creole Seasoning to taste **no substitute
- Lou Ana vegetable oil ( I use Crisco)
Instructions
Remove head and shell from shrimp but leave fantail. Split shrimp down back
and remove vein.
Make a mixture of eggs, Carnation milk, baking powder and vinegar. Marinate
shrimp for at least 1 hour in this mixture. Remove, season lightly with Tony’s
Creole Seasoning. Dip in flour and fry in 380 degree oil, not over 10 minutes.
Makes 3 - 4 servings.
My momma has used this recipe for YEARS! It comes from one of the Tony Cacherie cookbooks. You can not find better fried shrimp anywhere! Oh this is sooooooo good!!
Also, they even taste great warmed up the next day. You can eat these one by one or you can make yourself a nice poboy. Take nice soft french bread put a little mayonaise, lettuce and ripe tomato on it along with the shrimp. Nothing better:)
and remove vein.
Make a mixture of eggs, Carnation milk, baking powder and vinegar. Marinate
shrimp for at least 1 hour in this mixture. Remove, season lightly with Tony’s
Creole Seasoning. Dip in flour and fry in 380 degree oil, not over 10 minutes.
Makes 3 - 4 servings.
My momma has used this recipe for YEARS! It comes from one of the Tony Cacherie cookbooks. You can not find better fried shrimp anywhere! Oh this is sooooooo good!!
Also, they even taste great warmed up the next day. You can eat these one by one or you can make yourself a nice poboy. Take nice soft french bread put a little mayonaise, lettuce and ripe tomato on it along with the shrimp. Nothing better:)
Recipe Info
Views
612
Date
August 21, 2003
Categories
Seafood