Mark McAfee's Fried Shrimp | Cooking With Gas

Cooking With Gas
dshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfrie dshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfrie kmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmar dshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfrie iedshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfr impmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshr mpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshri arkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpm eesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcafeesfriedshrimpmarkmcaf

MARK MCAFEE'S FRIED SHRIMP

Shanita
Shanita McAfee-Bryant

Shanita McAfee-Bryant

The Prospect KC

Serves 2

Ingredients

Share Recipe

URL Copied to Clipboard

  • Mark McAfee's Fried Shrimp

    • 3 large eggs
    • ½ cup all-purpose flour
    • 1 ½ teaspoon kosher salt
    • 1 teaspoon cracked black pepper
    • ½ teaspoon Old Bay Seasoning
    • 1 pound jumbo shrimp, peeled and deveined (try to leave the tail on for presentation)
    • 3 sleeves saltine crackers
    • Vegetable or peanut oil, for frying
    • Lemon wedges, for garnish, optional

  • Kicked Up Cocktail Sauce

    • 1 cup ketchup
    • 4 tablespoons prepared horseradish
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon sriracha or 2 tablespoons of your favorite hot sauce
    • Juice of 1 lemon
    • 2 green onions, minced
    • 2 teaspoons coarsely ground black pepper
    • ½ teaspoon Kosher salt
DIRECTIONS

  • Mark McAfee's Fried Shrimp

    1. In a bowl large enough to eventually hold a pound of shrimp, beat eggs until light and frothy.
    2. Place the flour and seasonings in a large bowl and stir well. Coat the shrimp and shake off excess flour. (Too much flour on the shrimp will make the egg wash gummy.)
    3. Lay all the floured shrimp on a parchment-lined baking sheet. Let the shrimp rest for 5 minutes to allow the flour to settle before adding egg wash.
    4. Place the crackers in a sealable plastic bag. Seal the bag and lay on the counter to crush with a fist or a rolling pin until crackers turn to coarse crumbs.
    5. Place the shrimp into the large bowl with the egg wash.
    6. Use the slotted spoon to transfer 3-4 shrimp at a time into the bag of crumbs, shake until all sides are evenly coated.
    7. Place coated shrimp back on the baking sheet. By the time you finish coating all the shrimp, the first batch will have rested and will be ready to fry. Resting is so important, as without it, the coating will fall off in the oil.
    8. Pour oil into a cast-iron skillet until it is about 2 inches deep. Carefully heat the oil to 350 degrees F. on a thermometer.
    9. In small batches, add the shrimp and cook for about 1 minute on each side. Try not to overcrowd the pan. Use tongs or a slotted spoon to remove the shrimp and drain on a paper towel.
    10. Arrange the shrimp on a platter and serve with additional saltine crackers and Kicked Up Cocktail Sauce. Add a few lemon wedges, if you want to be fancy!

  • Kicked Up Cocktail Sauce

    Place all ingredients in a medium bowl. Mix well and chill for at least 2 hours before serving. The sauce will keep for 5 days in the refrigerator.