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DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.

DANDYDON.COM’s
Fried Shrimp

Fried ShrimpI keep ’em warm in my gas grill at about 175 degrees while I cook them in batches.


Ingredients:

 

3 eggs
1/3 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon Cajun seasoning (i.e. Tony Chachere's)
1/2 teaspoon lemon pepper
1.5 teaspoons yellow mustard
2 pounds shrimp, peeled, deveined and sprinkled with Cajun seasoning
vegetable or peanut oil
4 cups "Fish Fry"*

* If you can't find any commercial fish fry product, you can use corn flour. I was fortunate to have some of former LSU great Charlie Alexander's C'Mon Man Fish Fry to use, and it was great.

 

The Process:

 

In a small mixing bowl, whisk together the first six ingredients. Set aside.


Pour Fish Fry into a medium mixing bowl. Set aside.


In a heavy-bottomed pot, heat about four-inches of oil to 375°F.


Dip shrimp into egg/milk mixture and then into the Fish Fry. Drop a few at a time into the hot oil and fry until they float and are a good golden brown color. (Notes: Don't overcrowd your pot, and be careful not to overcook the shrimp. They don't take long.) Dump the shrimp onto a baking rack (or onto paper towels) to drain and keep warm in a 175-degree oven while you cook the remaining shrimp in batches.

Tonnère mes chiens c'est bon!

Serves 4-6

 

MORE RECIPES FROM DANDYDON.COM »

 


Bon appétit!

Scott Long
DandyDon.com



 

 

 

 

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