"DOWN HOME" SOUTHERN FRIED SHRIMP RECIPE AND SAUCES/DIPS

This recipe uses medium sized, unpeeled shrimp/prawns, and is an authentic recipe from the American South 1940's.
You may also use this recipe for prawns, scampi and lobster tails.
It calls for cracker crumbs these are Saltines. Cream Crackers, or Ritz, just place in a bag and smash with a rolling pin or use your hands to crush, also do the same with breakfast cereal corn or bran flakes.


serves 4-6


2 pounds medium sized shrimp, fresh shrimp

2 large eggs beaten
1 cup mayonnaise
1/4 cup lemon juice
4 cloves garlic smashed and minced
2tbsp minced parsley
2 tsp ground paprika
1 tsp cayenne pepper (optional)


2 cups cracker crumbs
1 cup cornflake crumbs
1/2 cup cornmeal (fine ground polenta)


oil to deep fry in

serve with sauce of choice, sea salt  and lemon wedges

 

Deveining shrimp

 Method:

Wash the shrimp well in clean cold water then remove shell, leaving the tails intact, and de-vein the shrimp.
Set the shrimp in large bowl, and chill.
Beat the next 7 ingredients together well and then pour over the shrimp and chill for a further 4 hours.

Meanwhile mix the crumbs and cornmeal together in a large plastic bag, set aside.

Heat the oil in a deep saucepan or fryer. to 375f

Remove the shrimp from the marinade and shake off excess, dip to coat the shrimp in the crumb mix, again shake of excess and carefully fry in small batches...until golden brown.
Discard the marinade.
DO NOT CRUMB THE SHRIMP AND THEN STORE UNCOOKED..IT WILL DRY OUT TOO MUCH..JUST "BREAD" AND FRY TO ORDER, TO SERVE IMMEDIATELY.

Drain in wire racks  (draining on  paper towels can make the shrimp soggy) and serve with sauce of choice.

ideas for dipping sauces:

American "cocktail" sauce
2 parts tomato ketchup
1 part horseradish sauce (not creamed) 

Marie Rose sauce (named after Henry VIII's  flagship)
1 cup mayonnaise
1/2 cup tomato ketchup
juice 2 lemons
1/4 cup sweet sherry
salt & pepper to taste
1/4 cup whipped cream (optional)
hot sauce (optional)


Cucumber-yogurt dip
2 cups yogurt
1 cup chopped peeled cucumber
2 clove garlic smashed
1/4 cup lemon juice
1/4 cup minced parsley

Fresh Tartare Sauce:
2 cups mayonnaise or strained yogurt
1/2 cup minced onion/scallion
1/4 cup minced parsley
1/2 cup minced pickled cucumbers/gherkins
hot sauce to taste (optional)
1/4 cup lemon juice