Fried Shrimp With Crab Etouffee
Instructions
Make Crab Etouffee according to recipe, but use less water or stock. Etouffee should be a thick consistency.
Peel shrimp leaving the tail on. Slice deep through the top of the shrimp to both devein the shrimp (take out the black vein) and butterfly it for frying. Set aside in a bowl.
In a mixing bowl, prepare the Fish/Shrimp fry by blending cup All-purpose flour, Sea Salt and Tonys Creole Seasoning.
In another small mixing bowl, crack the egg and stir in cup milk. This is the egg wash.
Take each shrimp and coat in the egg wash.
Move shrimp to the Fish Fry mixture and coat with corn flour.
Fan out the tail for a pretty presentation (be careful there is a sharp point on the tail of a shrimp that can pierce your hand or finger). Place a clean platter.
Heat oil. Fry Shrimp a few at a time until golden brown or floating on top the oil. Remove the shrimp to a paper towel lined platter to blot excess grease.
Serving Suggestions for Fried Shrimp Norman
To serve, arrange 6-8 shrimp with tails up on a plate.
Spoon the Crab Etouffee over each of the tails or just place in the center.
Adding a small mound of white rice is optional.
To eat and enjoy, take a shrimp and scoop up a dollop of Crab Etouffee and take a big bite of some deliciously good groceries.
