LIGHT & CRISPY CLASSIC FRIED LEMON SHRIMP

 

Facts about fried food:

-Fries go by many different names:

In America, you refer to french fries as either “french fries” or simply “fries.” But if you want a plate abroad, you might have to use a different name. In the United Kingdom, they’re called “chips,” and in France, they’re called “frites.”

-Thomas Jefferson introduced fries to America:

French fries have become a quintessential part of the American diet, but who brought them here? Turns out, presidents have had lots of interesting food preferences, and President Thomas Jefferson is responsible for Americans’ fry consumption. He brought them to public awareness after discovering them while working abroad as American Minister to France. His chef (and slave) James Hemings continued to make them for the president when they returned to the United States.

-McDonald’s sells insane amounts of French fries:

Here’s something you might not know about the world’s most famous chain: McDonald’s outsells every other company in the world in terms of fries. Approximately 7 percent of the potatoes grown in the U.S. meet the same fate: they become McDonald’s french fries. Maybe McDonald’s fries are actually addictive, because people can’t get enough of them. The fast food chain sells over a third of all french fries consumed in the United States, using its famous recipe that (for some reason) has around 20 ingredients.

Ingredients:

1 pound large or jumbo shrimp peeled and deveined tails on or off (your choice)

2 teaspoons Old Bay seasoning

3/4 cup all-purpose flour

2 large eggs

1 cup Panko crumbs

1/2 cup flour

Vegetable oil

Salt

Fresh minced parsley for garnish if desired

Directions:

Place shrimp in a large bowl and sprinkle shrimp with Old Bay seasoning and stir to coat.

Set up breading station using three shallow dishes (like a pie pan): In the first dish pour in ¾ cup of flour. In the second dish, whisk together eggs with 1 tablespoon of water. In the third dish, combine Panko breadcrumbs with ½ cup of flour. Coat shrimp in flour (shake off excess), then egg (let excess drip off), then Panko/flour mixture, pressing breadcrumbs lightly into shrimp to coat. Arrange shrimp in a single layer on a plate until all are coated and ready to fry.

Pour about an inch of vegetable oil in a heavy bottom dutch oven or skillet with high sides and over medium heat; about 5-10 minutes. You can test with a meat thermometer that should register between 350-400 degrees, or drop in a few breadcrumbs to see if it sizzles.

Line a large plate with several layers of paper towels.

Fry shrimp in a single layer (you may need to fry several batches), 1-2 minutes per batch or until breading is golden in color. The amount of time will depend on how hot the oil is – don’t overcook or the shrimp will become chewy. Use a metal strainer to remove shrimp from the oil and transfer to a paper towel lined plate.

Sprinkle salt lightly over the shrimp and serve with cocktail sauce and lemon wedges.

Enjoy !!