Tom's Fried Shrimp: quick and delicious

I’m a fried shrimp fan. My husband Tom generally doesn’t order it in a restaurant, but when we buy frozen raw shrimp on sale at the market, he becomes a fan very quickly. And he has a quick recipe for a delicious Fried Shrimp dinner. Goes like this:

Thaw between 12 to 16 oz of large raw shrimp (for two people…too much? Not enough…?) and peel if necessary, leaving the tail on. Pat dry with a clean kitchen towel. Set aside.

Pour about two cups of Japanese Panko Bread Crumbs into a medium bowl and mix in a healthy sprinkling of seasoned salt. Set aside.

Place about 1/4-inch of peanut or corn oil into a cast iron or heavy skillet and begin heating over medium high. Please don’t leave the stove unattended.

Mix two large eggs, 1 cup grated Parmesan, a splash of Tabasco and a healthy pinch of seasoned (or ordinary table) salt into a bowl.

Add shrimp to egg mixture and stir, making sure all the shrimp are well coated. Add coated shrimp to panko mix and shake, making sure shrimp are well coated. Fry coated shrimp for a few minutes on one side, turn and fry for a couple of minutes on the other side, until crumbs are golden and shrimp are pink.

Serve with a tossed green salad and too true, our favorite social beverage — a chilled unoaked Chardonnay — goes beautifully with this quick-cook meal. Enjoy!

(Other recipes and random thoughts about food can be found at this food page on Unoaked Chardonnay.)

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Meg Livergood Gerrish

Meg Livergood Gerrish

Partnered with her husband, Meg Gerrish has combined their love of a specific social beverage and her compulsion to give opinions whether anyone asks or not into the website Unoaked Chardonnay. Their review approach is unorthodox, compared to most, but their passion for finding and trying all the unoaked Chardonnays available is unwavering. It’s a mission: “Our hobby, our job, someone has to do it.” Meg worked many years for an ad agency that became wildly famous as soon as she retired. She is currently working on a novel, as are most people.