RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5171
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| Recipe Name: |
Cajun Fried Shrimp - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
5.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.76
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
6 shrimp per serving.
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Ingredients:
2 Cups oil, canola
1 Cup milk, whole
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Directions:
Peel shrimp leaving tail and one section of shell on shrimp. de-vein shrimp by slicing them halfway through the back and remove vein. Rinse shrimp after de-veining. Open to form butterfly. Beat eggs and milk together. Add buttermilk. Mix well.
Combine yellow cornmeal and flour. Coat shrimp with Cajun spice. Dip shrimp in egg and milk mixture. Bread shrimp with cornmeal and flour mixture. Heat canola oil in medium frying pan.
When oil reaches 350 degrees, fry shrimp for about 3 to 5 minutes until golden brown. |
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| Nutrition per Serving: |
| Calories: |
2688 |
Total Carbs: |
115.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
352.0 |
Fat: |
236.4 |
Protein: |
44.21 |
| Fiber: |
3.00 |
Sodium: |
254.21 |
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