Browsing Tag

cracker meal and seafood

Fresh from the Gulf, Shrimp

Fried shrimp at home feels like summer year round

August 11, 2015

Shrimp are harvested from March to December in Louisiana, and one of the enduring ways to savor them (despite the calories) is fried.

What’s the right way to fry shrimp? Ask anyone with ties to the Gulf South, and brace yourself for strong opinions. Timing and temperature are an issue. You shouldn’t overcook the shrimp, yet the oil has to be hot enough so that the brief cook time ensures crisp texture. Then there’s breading and seasoning. What’s in the wet better? What’s in the dry batter? How much salt, pepper and other spices do you add to flavor the shrimp without overshadowing its delicate profile?

Before the summer slips completely away and we return to back-to-school order and discipline, I’d like to share my dad’s tried-and-true formula for decadent, deep-fried Gulf shrimp, something my family and I savored this past weekend.

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