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Makes 10 to 12 servings 1x
My fried shrimp are covered in just enough flour to give them a light, crunchy fried layer. I use medium-sized shrimp, which aren’t as easily drowned out by oil and breading as the shrimp you find in restaurants. It seems like any time I made fried shrimp, everyone on the island somehow knew. I’d make a big batch so I could serve my family and anyone who stopped by. This recipe will give you plenty of shrimp, enough for family, guests, and anybody who “just happens” to stop by. And if you eat the shrimp tails, nobody knows how many shrimp you had.
I always serve these with my cocktail sauce (see below) or pink sauce (see below). – Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island
Peel, devein, and wash the shrimp, leaving the tails attached. Drain the shrimp in a colander.
Season the shrimp with seasoning salt to taste and place in a bowl.
In a separate, medium mixing bowl, mix the eggs and milk with a fork. Pour over the shrimp.
Pour the flour into a brown paper bag. By hand, dip out enough shrimp for the first batch of frying and drop them into the bag. Be sure to flour the shrimp as they are cooked, not all at once.
Close the top of the bag and shake the bag until the shrimp are coated.
In a cast-iron skillet, heat the oil until very hot but not smoking.
Place the shrimp in a single layer in the skillet and fry for 3 to 5 minutes. Do not overcook! Shrimp are easy to over- cook. Drain the shrimp on a plate lined with a paper towel.
Repeat this process until all the shrimp are fried, then serve immediately.
– Recipe from Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island
Cocktail (Horseradish) Sauce
In a small mixing bowl, mix together 1 cup ketchup, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, 1/4 teaspoon sugar, and 2 tablespoons prepared horseradish. Cover and chill overnight.
Pink Sauce
“The smooth texture and subtle taste make this a favorite on Edisto Island. People come by all the time just to get a bit of my sauce, and my children would ask me at the table, ‘Mommy, can I have some more pink sauce, please?’ It’s with good reason. This sauce is very versatile and goes with just about everything, from fried shrimp to fried green tomatoes.”
In a large bowl, mix together 1 small onion, grated, 1 teaspoon Worcestershire sauce, 1 teaspoon sugar, 1/2 cup mayonnaise, 1/3 cup ketchup, and 1 teaspoon fresh lemon juice.