- All-Purpose Flour
- Some Bread Crumbs
- Couple Of Egg
- Vegetables Oil
You all-purpose flour and I’ve got sprinkled over some seasoned salt. I’ve got some bread crumbs what I have here is some milk a couple of eggs and then these is what I think it just makes us so good Italian seasoning seasoned salt paprika for you know the garlic and you need some shrimp that have been peeled and deveined and the tail been taken off now.I’ve got some vegetable oil any good Italian woman will tell you that you should always have a cast iron skillet filled with oil obviously you want to clean you know get rid of it after a few uses always ready to go because you know know when the mood strikes for something fried which you know me. I don’t fry very often so what I do need to be really worth it all right all right let’s get started really easy and really simple.I’ve got my up my oven my oil coming to temperature.I wanted at about 360 degrees now to my flour. I’m just going to mix it with the seasoned salt I don’t want to do anything else to it.
I just kind of want to give that a good mix because all the flavor is really going to be in the breadcrumb so the breadcrumbs. I’m adding all of my seasonings here and you just want to make sure you take your time and you season you season do stir this well take your time get that all mixed throughout. I love you know popcorn shrimp. I love fried shrimp I think it’s just divine and I want to make it once in a while and just go from here to table to serve because it’s it’s it’s that it gets a little bit soggy I also added a small pinch of salt to my egg mixture and now it’s just a striking station at this point.
what I’m going to do I’m just going to mix these like that and so I do you need to do it like that all right so you go you have one hand for dry one hand for way so mix the two because that’s when you end up with that gloppy mixture all over your hand and then it’s a shame because you have to you’ll get rid of it all in the dry in the flour in the wet and then you kind of just come on trying to swim away from me back into the dry with your dry hand and that is all that you do that’s it I’m going to keep going until they’re pretty much all done and now we start finding them out which is my favorite part.I take like five seconds to cook all right all the breading is done the oil is hot so we’re just going to start adding them right in don’t add all of them at once you want to just do a few at a time because you don’t want to drop the temperature of the oil otherwise they get all soggy and absorb a lot of grease.
So, I’m just going to go ahead and fry them they take maybe about a minute and a half or so they cook really quickly so just keep an eye on them all right last of my shrimp are signed. I just put them on a paper towel line place or you just want to make sure you have something to absorb any of that extra oil and they look magnificent. I don’t need to salt from at this point because every layer of our dredging station was seasoned so, I don’t need to season it anymore anymore cuz I don’t want to be overly seasoned all right so let those sit there for just a second because I’m gonna show you what I love male this is real chili sauce like the sweet chili sauce or you find an economy aisle just right next to the Mayo that’s the kind that you want and then you need just the just a little squeeze of lemon there’s a pit in there who cares then just stir this together and I love to dip this in here I don’t know what it is but I think it’s perfect for this I am like so so ready.