We have been fairly healthy the last few weeks so we splurged today and had fried shrimp and fritters. My son got into the act and made individual sauces for everyone. Sriracha and ketchup for me, BBQ sauce and honey for him, and some ketchup concoction for my wife.
The shrimp are super easy:
- 1 lb 16-20 Key West pink shrimp, shelled, deveined, and cut in half
- 3 eggs
- 1 tbsp Old Bay
- Italian bread crumbs
Whisk up eggs and Old Bay and through in shrimp halves. Marinate in fridge fro about 30 minutes. Heat oil in dutch oven (about 2 inches) to about 350 degrees. Coat marinated shrimp in batches in bread crumbs and fry. Only takes 2-3 minutes and they are done and golden.
The corn fritters were a bit of an experiment. We had some leftover corn muffin mix so we mixed that with some other stuff to see what would happen.
- 1 C. self rising corn muffin mix
- 1 C. flour
- 2 eggs
- 1 C. milk
- 1/4 C. Sugar
- 1 lb frozen corn (we used fire roasted)
- 1 jalapeno finely diced
Mix all but corn and jalapeno together until smooth. You might need a bit more milk. Add corn and jalapeno and mix to just incorporate. Let sit in fridge about 30 minutes. Heat oil to 350 degrees about 2 inches in a dutch oven. Add dough in groups of about four using a 1/4 C. measure to the oil. Flip after a few minutes, once it is golden on the bottom side. Cook a few more minutes and remove to a warm 200 degree oven with a rimmed baking sheet with wire racks on top while you cook the rest of the dough. We also made the fritters first so that they could sit in the oven.
Working Dad Cooks 