For many people, the only real association they have with seafood is shrimp. We eat a lot of different seafood in our home, but shrimp seems to be a constant favor among my family, as it is with many other families. The great thing about shrimp is that it is really easy to make and very versatile. You can do all kinds of things with it and cook it in many different ways. If you can get fresh shrimp for a good price in your local area, then go for it. For the majority of people around the country, most of the shrimp available in supermarkets or other stores is farm-raised and frozen. You can even get it often in resealable bags so you can take out just as many as you need to cook for your meal, thaw them in the refrigerator overnight or run them under cold water for an hour or less and you can start cooking. Just a few weeks ago, the New York Times Magazine ran an article about different ways to cook shrimp and gave some different recipes, which is where I picked up this recipe for cornmeal batter shrimp.
Cornmeal Batter Shrimp
1 pound shrimp, peeled and deveined
1 cup milk
1 cup cornmeal
1/2 cup all-purpose flour
Heat about 2 inches of vegetable oil in a cast iron skillet or Dutch oven until the temperature of the oil registers 350 degrees. Slice the shrimp lengthwise while the oil is heating. Combine the milk and the egg in a separate shallow dish and beat the egg until blended with the milk. In another shallow dish, combine the cornmeal and flour and mix gently until just combined. Dip the shrimp in the liquid mixture, shaking off any excess. Dredge the shrimp in the cornmeal mixture, again shaking off any excess. Fry the shrimp in small batches in the hot oil for less than 5 minutes until golden brown. Drain the shrimp on a paper towel lined dish and cover the dish while you repeat the process with the remaining shrimp. Serve.
The whole meal can be done in about 10 or 15 minutes, including preparation. Make sure not to overcook the shrimp as it will very quickly get very rubbery and chewy. The shrimp will turn out nice and crisp and the cornmeal not only helps to give it a great crust, but really good flavor as well. You can serve this alongside some tartar sauce or cocktail sauce if you like. We had this as an entrée one night with some baked ginger sweet potatoes and some mixed vegetables, but you could also make this as a nice appetizer for any party, holiday or weekend and it would make a great snack while watching some football.
That’s all I have for today. Check back next time for some more recipes. There’s always lots more to come. Until then, enjoy the rest of your day and enjoy your meal!