Fried Shrimp

We love seafood. My husband and I like it all. The homegirlz...well, they are a little picky. One will eat crab and the other won't and the same goes for crawfish and fish. One thing we all agree on is fried shrimp. Everyone has their own version, but we like to keep the batter light; we're not much on heavily breaded shrimp. Once the shrimp are put on the table, it's every man for themselves...no leftovers here!

Fried Shrimp -

Peel and devein your shrimp. We used 2 lbs. In a bowl large enough to hold your shrimp, add two large eggs and a splash of water and blend with a wire whisk. Add 1 tablespoon yellow mustard, 1/2 teaspoon cayenne pepper (optional) and 2 tablespoons of fresh squeezed lemon juice. Let the shrimp hang out in the egg mixture for at least 30 minutes at room temperature.

I know you probably can't see it from this picture, but oh my, this flour is seasoned! Just don't be shy in seasoning the flour. Two cups of all-purpose flour, 2-1/2 tablespoons lemon-pepper, 1 teaspoon cayenne pepper, 2 teaspoons season salt, 1 tablespoon garlic powder. Blend together with a fork. You want to be able to see a slight but noticeable color change in the flour. You may have to play with the seasonings a bit, but go easy with the salt.

Heat oil to 375 degrees. Drain egg batter from shrimp and dredge through flour. Be sure not to flour shrimp until the oil is completely heated or you will have soggy shrimp. Carefully drop shrimp into heated oil. Do not crowd the deep fryer or skillet.

Once the shrimp start floating to the top and are turning a golden brown color, remove them from the oil with a slotted spoon to a plate line with paper towels to absorb the excess oil.

You have to have cocktail sauce with fried shrimp! 1/2 cup ketchup, 1 tablespoon Lea & Perrins, 1 tablespoon fresh squeezed lemon juice, 1 teaspoon dijon mustard. Blend with a fork and dip those scrumptious shrimp and repeat until you can't move!