In this video I show y’all how to make southern chicken fried shrimp. Everybody loves the classic southern dish chicken fried steak. This recipe is in the spirit of that delicious dish. Breaded the same way, fried and served with cream country gravy. Super-sized butterfly shrimp double dredged in seasoned flour and deep fried until golden brown and crispy.
Servings: 8 X-large shrimp
Shopping List:
Frozen raw extra large size shrimp (de-veined, shell off, tail on)
1-2 cups all purpose flour (depending on how much you are cooking)
1 tbsp. kosher salt (use 1/2 that much if using table salt)
1 tbsp. course black pepper
1 tbsp. garlic powder
1 tbsp. paprika
1 tsp. cayenne
2 eggs
1/4 cup whole milk
Cream country gravy (from scratch or packaged)
Fresh lemon
Directions:
Thaw the shrimp in a bowl of cool water for about 10 minutes then peel and de-vein, if not already done so. Leave the tails on.
Butterfly the shrimp by making a slit along the top side where the vein was about 3/4 of the way through. Then just open up until flat. Season with salt.
Heat the oil in deep fryer to 350 degrees.
Make the gravy by adding equal amounts of oil or butter and flour. Stir about 2-3 minutes to get rid of the raw flour taste and the mixture forms a roux. Gradually add milk while constantly whisking until all the lumps are gone. Bring to a small simmer, reduce the heat and simmer about 5 minutes. Season with salt and pepper. Keep warm.
Prepare a breading station with two bowls, one for the milk and eggs and the other for the flour.
Add the milk to the eggs, add a pinch of salt and pepper and beat. Add the seasonings (salt, pepper, paprika, cayenne, garlic powder) to the flour and mix.
First, dredge each piece of shrimp in the milk/egg mixture then into the seasoned flour, back in the milk/egg and finally in the flour.
When the oil is heated fry the shrimp for 1-2 minutes until golden brown and crispy. Drain on paper towels.
Give them a squeeze of lemon and serve fries and country gravy.
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