| Cuisine: American | Type: Main Course | Serves: 4-6 |
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Source:
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Our State Magazine |
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Attributes:
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Book |
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Comments:
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This was a new dish to us, very Southern. We'd seen it on menus, but first tried it at home. |
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Serving Suggestions:
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Serve with tartar and/or cocktail sauce. Also serve with Cheerwine Coleslaw for a true North Carolina Experience |
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Ingredients:
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Peanut oil for frying 2 large eggs 1 cup canned evaporated milk or whole milk 1 cup self-rising flour 1/2 tsp. salt, plus more to taste 1/2 tsp. black pepper 2 pounds large or medium-sized shrimp,peeled, deveined, and tails removed Tartar and/or cocktail sauce |
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Instructions:
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1. Pour oil to a depth of 3 inches in a deep fryer or deep, heavy pot. Heat over medium-high heat until the temperature registers 375°F on a deep-fry thermometer. Adjust the heat as necessary to maintain the oil at that temperature throughout the frying process. 2.Whisk together the eggs and milk in a shallow bowl. 3.In a second shallow bowl, whisk together gether the flour, salt, and pepper. 4. Working in batches,coat the shrimp in the egg mixture, letting any excess drip away, and then coat lightly and even in the flour mixture. 5. Slip the shrimp into the hot oil, adding no more at one time than can float freely. Cook until the crust is crisp and golden brown, 2 to 3 minutes, depending on the size of the shrimp. Transfer with a wire skimmer to drain on paper towels or a brown paper bag. Sprinkle the piping hot shrimp with salt and serve at once with sauce on the side. |
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2025-06-23