The Best Fried Shrimp

Steve Wertz said:

I just did this tonight and everyone heartily approved. They
were friggen fantastic, IMO.

3/4 lb Cleaned/shelled medium shrimp (31-40ct)
1 Tb Potato starch (corn or rice starch would also work)
2 ts Sweet *smoked* paprika
1 ts Fine salt

Sprinkle salt and paprika on slightly wet shrimp and toss. Add
potato starch and toss again. They'll get gluey quickly.

Separate and let shrimp dry for 10 minutes on wire rack. Toss in
360F corn oil for 1-1.5 minutes, stirring initially to prevent
clumping. Bigger shrimp will require longer. Don't use anything
bigger than a 20ct shrimp.

This won't exactly make a crispy coating - battered or breaded
shrimp are an abomination anyway. The salt and paprika bind with
the starch to make a nice even coating that comes out simply
wunderbar. You can inhale these as-is as we did [oink], or in a
salad or noodle dish without cooking further.

Do not try this with regular paprika. You must use mild/sweet
SMOKED paprika. I use http://www.lachinata.com (available at
Spec's in Austin). I've tried Penzy's and it's not nearly as
good.

Also on the menu were ho-made (that's me) egg rolls and chicken
wings, but I've already perfected those. I just wanted to brag
about these new and amazingly simple and quick shrimp I whipped
up tonight.

-sw

Sounds good, Steve. I'd be interested in learning more about the texture of
the coating. Does it come out lightly like tempura? Obviously it's not
"bready" - which I don't care for either. Did you use a dipping sauce or
just everyone just stand over the plate and consume as the shrimp came out
of the pot? (That's what I would probably do. <g>😉

kili

kilikini said:

Steve Wertz said:

I just did this tonight and everyone heartily approved.  They
were friggen fantastic, IMO.

Quoted message said:

3/4  lb  Cleaned/shelled medium shrimp (31-40ct)
1    Tb  Potato starch (corn or rice starch would also work)
2    ts  Sweet *smoked* paprika
1    ts  Fine salt

Quoted message said:

Sprinkle salt and paprika on slightly wet shrimp and toss.  Add
potato starch and toss again.  They'll get gluey quickly.

Quoted message said:

Separate and let shrimp dry for 10 minutes on wire rack.  Toss in
360F corn oil for 1-1.5 minutes, stirring initially to prevent
clumping.  Bigger shrimp will require longer.  Don't use anything
bigger than a 20ct shrimp.

Quoted message said:

This won't exactly make a crispy coating - battered or breaded
shrimp are an abomination anyway.  The salt and paprika bind with
the starch to make a nice even coating that comes out simply
wunderbar.  You can inhale these as-is as we did [oink], or in a
salad or noodle dish without cooking further.

Quoted message said:

Do not try this with regular paprika.  You must use mild/sweet
SMOKED paprika.  I usehttp://www.lachinata.com(available at
Spec's in Austin).  I've tried Penzy's and it's not nearly as
good.

Quoted message said:

Also on the menu were ho-made (that's me) egg rolls and chicken
wings, but I've already perfected those. I just wanted to brag
about these new and amazingly simple and quick shrimp I whipped
up tonight.

Quoted message said:

-sw

Sounds good, Steve.  I'd be interested in learning more about the texture of
the coating.  Does it come out lightly like tempura?  Obviously it's not
"bready" - which I don't care for either.  Did you use a dipping sauce or
just everyone just stand over the plate and consume as the shrimp came out
of the pot?

How many "everyone" could there have been... was only 3/4 lb of raw
shrimp which after cooking is barely an appetizer for two... maybe Sir
Generous had one guest, a small cat.

Sheldon

Sheldon said:

kilikini said:

Steve Wertz wrote:

How many "everyone" could there have been... was only 3/4 lb of raw
shrimp which after cooking is barely an appetizer for two... maybe Sir
Generous had one guest, a small cat.

Sheldon

Heh heh heh, I'm lucky my cats only demand to eat crab. All the shrimp is
MINE! :~)

kili

kilikini said:

Heh heh heh, I'm lucky my cats only demand to eat crab. All the shrimp is
MINE! :~)

Funny thing about shrimp. I think it is one of the tastiest things in the
world, but my dogs won't have anything to do with it. I once had a dog that
liked shrimp dipped in cocktail sauce but it turned out that it was the
cocktail sauce she liked.

kilikini said:

Steve Wertz said:

I just did this tonight and everyone heartily approved. They
were friggen fantastic, IMO.

3/4 lb Cleaned/shelled medium shrimp (31-40ct)
1 Tb Potato starch (corn or rice starch would also work)
2 ts Sweet *smoked* paprika
1 ts Fine salt

Sprinkle salt and paprika on slightly wet shrimp and toss. Add
potato starch and toss again. They'll get gluey quickly.

Separate and let shrimp dry for 10 minutes on wire rack. Toss in
360F corn oil for 1-1.5 minutes, stirring initially to prevent
clumping. Bigger shrimp will require longer. Don't use anything
bigger than a 20ct shrimp.

This won't exactly make a crispy coating - battered or breaded
shrimp are an abomination anyway. The salt and paprika bind with
the starch to make a nice even coating that comes out simply
wunderbar. You can inhale these as-is as we did [oink], or in a
salad or noodle dish without cooking further.

Do not try this with regular paprika. You must use mild/sweet
SMOKED paprika. I use http://www.lachinata.com (available at
Spec's in Austin). I've tried Penzy's and it's not nearly as
good.

Also on the menu were ho-made (that's me) egg rolls and chicken
wings, but I've already perfected those. I just wanted to brag
about these new and amazingly simple and quick shrimp I whipped
up tonight.

-sw

Sounds good, Steve. I'd be interested in learning more about the texture of
the coating. Does it come out lightly like tempura?

Not even that. It just basically serves as a glue to keep the
salt and spices on. It's not gluey when they come, nor crispy.

Quoted message said:

"bready" - which I don't care for either. Did you use a dipping sauce or
just everyone just stand over the plate and consume as the shrimp came out
of the pot? (That's what I would probably do. <g>😉

No dipping sauce needed. They were all consumed within 4 minutes
of coming out of the fryer (an old pot filled with oil).

-sw

Sheldon said:

How many "everyone" could there have been... was only 3/4 lb of raw
shrimp which after cooking is barely an appetizer for two... maybe Sir
Generous had one guest, a small cat.

I guess you missed this part, dumbass:

Quoted message said:

Also on the menu were ho-made (that's me) egg rolls and chicken
wings, but I've already perfected those. I just wanted to brag
about these new and amazingly simple and quick shrimp I whipped
up tonight.

This is my version of a three-course meal. 14 egg rolls, 3lbs of
wings, and 3/4lb of shrimp. The shrimp were the appetizer. Egg
rolls for the main course. Wings and beer for dessert.

There were 4 adults and 2 kids, if you must know. Which is more
friends than even you could imagine.

-sw

In article <[email hidden]>,

Steve Wertz said:

I just did this tonight and everyone heartily approved. They
were friggen fantastic, IMO.

3/4 lb Cleaned/shelled medium shrimp (31-40ct)
1 Tb Potato starch (corn or rice starch would also work)
2 ts Sweet *smoked* paprika
1 ts Fine salt

I generally use corn starch and/or rice flour. :-)
And Peanut oil.

Quoted message said:

Sprinkle salt and paprika on slightly wet shrimp and toss. Add
potato starch and toss again. They'll get gluey quickly.

Separate and let shrimp dry for 10 minutes on wire rack. Toss in
360F corn oil for 1-1.5 minutes, stirring initially to prevent
clumping. Bigger shrimp will require longer. Don't use anything
bigger than a 20ct shrimp.

This won't exactly make a crispy coating - battered or breaded
shrimp are an abomination anyway. The salt and paprika bind with
the starch to make a nice even coating that comes out simply
wunderbar. You can inhale these as-is as we did [oink], or in a
salad or noodle dish without cooking further.

Do not try this with regular paprika. You must use mild/sweet
SMOKED paprika. I use http://www.lachinata.com (available at
Spec's in Austin). I've tried Penzy's and it's not nearly as
good.

Also on the menu were ho-made (that's me) egg rolls and chicken
wings, but I've already perfected those. I just wanted to brag
about these new and amazingly simple and quick shrimp I whipped
up tonight.

-sw

I'll have to try adding paprika to my usual recipe, thanks!
Wonder if that'd work with catfish nuggets too?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

I'll have to try adding paprika to my usual recipe, thanks!
Wonder if that'd work with catfish nuggets too?

*Smoked* Paprika. Not just paprika - that doesn't do much.

-sw

In article <[email hidden]>,

Steve Wertz said:

Omelet said:

I'll have to try adding paprika to my usual recipe, thanks!
Wonder if that'd work with catfish nuggets too?

*Smoked* Paprika. Not just paprika - that doesn't do much.

-sw

I understand... :-)

I'll have to look for it.

I've noted that MT carries a better variety of that.
Where do _you_ get it?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Dave Smith said:

kilikini said:

Heh heh heh, I'm lucky my cats only demand to eat crab. All the
shrimp is MINE! :~)

Funny thing about shrimp. I think it is one of the tastiest things in
the world, but my dogs won't have anything to do with it. I once had
a dog that liked shrimp dipped in cocktail sauce but it turned out
that it was the cocktail sauce she liked.

ROFL. that gave me a good chuckle, Dave. I can just picture it. :~)

kili

Omelet said:

In article <[email hidden]>,

Steve Wertz said:

I just did this tonight and everyone heartily approved. They
were friggen fantastic, IMO.

3/4 lb Cleaned/shelled medium shrimp (31-40ct)
1 Tb Potato starch (corn or rice starch would also work)
2 ts Sweet *smoked* paprika
1 ts Fine salt

I generally use corn starch and/or rice flour. :-)
And Peanut oil.

I usually just use Zatarrain's fish fry... (ducks)

--
-Gina in Italy

Currently Reading:

Micah by Laurell K. Hamilton
Cold Fire by Dean Koontz

Stitching WIP:

Rosemarkie by Long Dog
St. Sylvestre by Long Dog
St. Georges by Long Dog

Soon to start:

Pompeji Garden Mandela by Chatelaine
Tuscan Town Mandela by Chatelaine

In article <[email hidden]>,

ravenlynne said:

-Gina in Italy

Currently Reading:

Micah by Laurell K. Hamilton
Cold Fire by Dean Koontz

Currently reading "Cybernation" by Tom Clancy...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

In article <[email hidden]>,

Steve Wertz said:

*Smoked* Paprika. Not just paprika - that doesn't do much.

I understand... :-)

I'll have to look for it.

I've noted that MT carries a better variety of that.
Where do _you_ get it?

I figured you or Jay would ask, so I mentioned it in the OP.

Specs. La Chinata brand. http://www.lachinata.com

-sw

Sqwertz mewls:

Quoted message said:

Sheldon said:

How many "everyone" could there have been... was only 3/4 lb of raw
shrimp which after cooking is barely an appetizer for two... maybe Sir
Generous had one guest, a small cat.

I guess you missed this part, dumbass:

Quoted message said:

Also on the menu were ho-made (that's me) egg rolls and chicken
wings, but I've already perfected those. I just wanted to brag
about these new and amazingly simple and quick shrimp I whipped
up tonight.

This is my version of a three-course meal. 14 egg rolls, 3lbs of
wings, and 3/4lb of shrimp. The shrimp were the appetizer. Egg
rolls for the main course. Wings and beer for dessert.

Except that you did not STATE this in yer ORIGINAL post, DORK...

--
Best
Greg

In article <[email hidden]>,

Steve Wertz said:

Omelet said:

In article <[email hidden]>,

Steve Wertz said:

*Smoked* Paprika. Not just paprika - that doesn't do much.

I understand... :-)

I'll have to look for it.

I've noted that MT carries a better variety of that.
Where do _you_ get it?

I figured you or Jay would ask, so I mentioned it in the OP.

Specs. La Chinata brand. http://www.lachinata.com

-sw

Cool.

I get to czech out a new shopping source. ;-)

Recall, I have Jay successfully killfiled. I've not seen posts from him
in _ages_!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Gregory Morrow said:

Sqwertz mewls:

Quoted message said:

Sheldon said:

How many "everyone" could there have been... was only 3/4 lb of raw
shrimp which after cooking is barely an appetizer for two... maybe Sir
Generous had one guest, a small cat.

I guess you missed this part, dumbass:

Quoted message said:

Also on the menu were ho-made (that's me) egg rolls and chicken
wings, but I've already perfected those. I just wanted to brag
about these new and amazingly simple and quick shrimp I whipped
up tonight.

This is my version of a three-course meal. 14 egg rolls, 3lbs of
wings, and 3/4lb of shrimp. The shrimp were the appetizer. Egg
rolls for the main course. Wings and beer for dessert.

Except that you did not STATE this in yer ORIGINAL post, DORK...

--
Best
Greg

Yes, he did...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Gregory Morrow said:

Quoted message said:

Quoted message said:

Also on the menu were ho-made (that's me) egg rolls and chicken
wings, but I've already perfected those. I just wanted to brag
about these new and amazingly simple and quick shrimp I whipped
up tonight.

This is my version of a three-course meal. 14 egg rolls, 3lbs of
wings, and 3/4lb of shrimp. The shrimp were the appetizer. Egg
rolls for the main course. Wings and beer for dessert.

Except that you did not STATE this in yer ORIGINAL post, DORK...

WTD?????
It is quoted directly from the OP. If call someone a DORK for not stating
something in the ORIGINAL post, and it is so easy to check the original and
see that he did in fact say that, I guess that makes you a BIGGER DORK.

Gregory Morrow said:

Sqwertz mewls:

Quoted message said:

Sheldon said:

How many "everyone" could there have been... was only 3/4 lb of raw
shrimp which after cooking is barely an appetizer for two... maybe Sir
Generous had one guest, a small cat.

I guess you missed this part, dumbass:

Quoted message said:

Also on the menu were ho-made (that's me) egg rolls and chicken
wings, but I've already perfected those. I just wanted to brag
about these new and amazingly simple and quick shrimp I whipped
up tonight.

This is my version of a three-course meal. 14 egg rolls, 3lbs of
wings, and 3/4lb of shrimp. The shrimp were the appetizer. Egg
rolls for the main course. Wings and beer for dessert.

Except that you did not STATE this in yer ORIGINAL post, DORK...

Yes, I did Greg. I mentioned what else we ate. It's right up
there in the second full paragraph. And here it is again, posted
for the 4th time.

It never fails to amaze me that people who are so obsessed with
someone (in this case, Morrow's obsession with Mt Katz) that
they'll make such obvious asses of themselves trying to show off
like a court jester.

-sw

Omelet said:

Recall, I have Jay successfully killfiled. I've not seen posts from him
in _ages_!

Yes, you *have* seen his posts. See the Phychadelics/Ping OM
threads.

You can't killfile somebody who changes their nick with every
post.

-sw