Fried Shrimp technique

Doing a dinner of fried shrimp and twice fried french fries and cole slaw with condiments of; tartar, remoulade, cocktail, pickles, ketchup,  lemon wedges and hot sauce. The Russets are cut and iced down. Cole slaw prepped and chilling. Shrimp peeled and floating in milk and hot sauce.
QUESTION: My roots being of southern  persuasion, generally I use a mix of cornmeal, touch of flour, and dry seasonings, roll and deep fry the shrimp.
I do have a box of Panko bread crumbs. Should I break with tradition and go with the Panko!!!!!!!!. If so, suggestions please.
Rouxdog

If it ain't broke, don't fix it.

Do you think your shrimp your "old way" is good? Then leave it alone. Change, for the sake of change, is not always an improvement

(What are Panko bread crumbs, anyway? I keep seeing the term, but no explanation)

rouxdog


Doing a dinner of fried shrimp and twice fried french fries and cole slaw with condiments of; tartar, remoulade, cocktail, pickles, ketchup,  lemon wedges and hot sauce. The Russets are cut and iced down. Cole slaw prepped and chilling. Shrimp peeled and floating in milk and hot sauce.
QUESTION: My roots being of southern  persuasion, generally I use a mix of cornmeal, touch of flour, and dry seasonings, roll and deep fry the shrimp.
I do have a box of Panko bread crumbs. Should I break with tradition and go with the Panko!!!!!!!!. If so, suggestions please.
Rouxdog

I'd go with the Panko. Gives them a nice crunch. Roll the shrimps in flour and shake off excess. Dip in egg wash then roll in Panko. Sounds like you have the right side dishes to go wit it too. Enjoy!

Do them both.....

Panko bread crumbs are better known as "Japanese Bread Crumbs", they are larger bread crumbs that have been dried. They are far better then the traditional bread crumbs in my opinion. Much better crunch

Do both. If you are in the mood...both have great flavor!

OK, I'm setting up to do both!!!!!!!!!
This should be fun.
Rouxdog

I like the cornmeal and flour on shrimp.  Panko is very good too.
If its for a party, I have to stick to my guns and say never try anything for the first time for party, stick with a recipe you know.  Try something new another time.

rouxdog


OK, I'm setting up to do both!!!!!!!!!
This should be fun.
Rouxdog

Fun is what it's all about. Lets see some pics and give us the lowdown on how it turned out.

OK, dry mixes are "marrying" in separate baggies as they embrace their sassy spices. The deep fryer is ready for action. Does seem dinner is well under control.........
Tomorrow's dinner is smoked Babyback Ribs and Sausage, baked beans, Tater salad, Cole slaw and some sopping bread. In about two hours I'll bathe the meat in dry rub and put to bed for the night.
These obsession times,,,,, OOPS!, recession times are challenging and troublesome. I don't know what to cook up for day after tomorrow.
Retired in southern New Mexico,
Rouxdog

rouxdog


OK, I'm setting up to do both!!!!!!!!!
This should be fun.
Rouxdog

Looks like I'm a little late to this dance, but if anyone is accessing this for the future, I'll weigh in. 

I often find that when I am eating fried shrimp, the taste of the breading overpowers the taste of the shrimp.  This is even more noticeable to me when using farm-raised shrimp, which just doesn't have the same shrimp-y flavor.  I don't often fry them myself anymore, but when I did, I preferred a very light beer batter.  While I have never tried this myself, I have a sneaky suspicion that the "crunch" provided by the panko would cause the taste to be overwhelmingly breading (i.e. Mrs. Pauls quality).

My favorite restaurants for fried shrimp would be O'Steen's in St. Augustine and the now defunct Anchor Line near Charleston, SC.  I don't know if you've ever made it to either of these places, but that is the style of fried shrimp that I prefer.  Last week, while purchasing gas, I saw that the station, which had always sold Chester Fried Chicken has added fried shrimp to their menu - and they appear to be using a similar light breading model.  I don't know what their process is, but a small order of gas station shrimp went down nicely!

ROUXDOG!!!!!
Where have you been?? Haven't seen any posts from you in quite a while!
I used to be a Progresso Italian Bread Crumb guy until a short while back. Now I use plain Panko and add different blends of spices to it depending on what I'm making. Only use Progresso now to thicken up tomato based sauces. 
GLAD TO SEE YOU'RE BACK!! Are you going to work the produce stand this year?

Travelin man I hear you well. Easy for the breading to overpower the shrimp. I'll watch out for that. Beer batter, thats next!
Foodbme, most of 2008 was a very challenging year due to the sudden loss of our eldest son, Jeff. Despite our loss we've made a gain, grandson, Alexander Jeffrey Casarez... He's our first grandchild and I'm one proud Grandpa!!!!!!!!! A permanent scholarship fund has been established at Northern Illinois University(Jeff's Alma Mater) in memory of our late son, Jeffrey Burton Lollar.
I just set up my new Bradley smoker a few minutes ago. This is our second unit, they're great. Even makes my cooking look good. Need to check out it's "seasoning" progress. Tomorrrow its ribs and sausage.

Ole Rouxdog

Try using equal parts cornmeal and panko! That's my sister's breading and it is fantastic - very light and deliciously crunchy. She soaks the shrimp in buttermilk for a few minutes before tossing them in the breading mixture. I would add a shot or two of hot sauce to that buttermilk myself.

The other night I tried my hand at making Bang Bang Shrimp (Bonefish Grille "signature" appetizer). The recipe I used suggested using Corn Starch to achieve that ultra-thin crunch. I dredged a few shrimp at a time in a zip-lock bag with 1/2 cup of the cornstarch, shook off the excess, and fried at 350 for 3-1/2 mins. We were amazed at the result. Perfect for those that "want to taste the shrimp". Also tried adding a small amount of Panko to the cornstarch and enjoyed that version as well. Cornstarch? Who knew?   pb 

I've been using cornstarch in with my flour for frying chicken for sometime, and just doing the cornmeal/flour for shrimp, I'm gonna add some cornstarch to that mixture and try it!  For years I used a recipe called "French Fried Shrimp" out of a pretty old "Better Homes and Gardens" cook book that was pretty good, it was a wet batter with minimal ingredients which seriously escape me, all I remember at this time was ICE COLD WATER.

Flour. egg, salt , ice water, oil.

Panko and coconut with lime zest....

 serve with a dipping sauce of banana ketchup, ginger and wasabi.

mark

Alright I've eaten, the opinion is now rendered. Not surprisingly all tasted great.....  The corn meal,
flour and seasoning was was dependebble as usual........ However. the panko bread crumbs added an outstanding touch!!!!!!!!I'm a believer!!!!!!. The pantry shall always have a supply....... This ingredient adds an unbelievable light beautiful crunchiness. The entire meal was delicious.
Rouxdog.
PS.... Where are you when I need you? Gotta shut down the smoker. Prepare for tomorrow's cookin. Sure could use a little help.......
Rouxdog

rouxdog

PS.... Where are you when I need you? Gotta shut down the smoker. Prepare for tomorrow's cookin. Sure could use a little help.......
Rouxdog

Rouxdog, Glad you liked the Panko. I've kind of settled on it as my choice of breading for my pork tenderloin sandwiches. I would like to say I'm on my way and heading down to New Mexico, but I just finished a Michael McGarrity mystery, Death Song and they were getting 3 feet of snow in NM in that book! I guess I gotta think of  heading further south.

Rouxdog  nice to see you on.  I am now inspired to do fried shimp  two ways   in the near future.  I love panko crumbs and I am also going to do the lightly battered ones like they serve at a couple of places in  St. Augustine, Fl.............................oops  also will do Buffalo wing sauce ones  which we enjoy in  Florida and just love!

Davydd


I've kind of settled on it as my choice of breading for my pork tenderloin sandwiches.

Congratulations....You have just discovered a local favorite here in the islands, pork tonkatsu. Chicken katsu is another favorite. Here is a sauce that goes well with it.

1 cup catsup  
  1/2 cup worchershire  
  1/2 cup sake  
  2 tablespoons ginger  
  2 tablespoons garlic  
  1/4 cup sugar  
  1/4 cup mirin  
    
  Put all above ingredients in sauce pan and bring to a boil over medium heat stirring occasionally.  
  Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Will keep refrigerated for 4  
  weeks  
  

I'm humbled and appreciative you joined the disscussion.......... Hopefully' we've  learned a thing or two.

I love panko bread crumbs, but I have found you have to be very careful they do not burn.  If you are going to use them, I'd pan fry the breaded shrimp in a combo of butter and olive oil.

I have never tried deep frying anything with panko..Just pan frying.

I also have found that too much corn flour in the breading mix yields a very heavy crust..Crunchy, yes..But heavy.  I like a fresh bread crumb much better.  I season the mix with black pepper and that seafoood seasoning mix that they put on the crabs.

Baah Ben and others . Today all fried items,  regardjess of ingrediebts held up very we. I was using a 30 or so year old Fry Daddy................ Toil in the pot served well in it's 3rd. cycle.
Ole Rouxdog

Ah, I love you Greymo and Davydd!!!! I've never been far away. Ask Annie and the Mayor!
These panko breadcrumbs are awesome. Something special concerning what they add.
Davyyd, you're the KING of Tenderloin!!!!!!!!!! You speak, you  rule!!!! Panko breaded Tenderloin is the WORD!!!!!!!!!!!!!

Davydd, You are so yesterday..... Michael Mgarrity's " DEATH Song " is so yesterday!!!!!!!! His current book, DEAD OR ALIVE, lies on my desk. I'm currently reading an historical of the esteemed hunkpapa Sioux Chief, GALL. When finished I'll read McGarrity's latest work.
Mike is a good guy. I
'm pleased you like his work.
Rouxdog
Dean Lollar

Death Song just came out in paperback. For mysteries I usually cross my legs and hold it until they come out in paperback.

doggydaddy


Panko and coconut with lime zest....

serve with a dipping sauce of banana ketchup, ginger and wasabi.

mark

 
BANANA KETCHUP???????? WHAT THE HELL IS THAT???????????. I understand how a mixture of Ginger & Wasabi would work,  but BANANA KETCHUP??????? 

rouxdog


Travelin man I hear you well. Easy for the breading to overpower the shrimp. I'll watch out for that. Beer batter, thats next!
Foodbme, most of 2008 was a very challenging year due to the sudden loss of our eldest son, Jeff. Despite our loss we've made a gain, grandson, Alexander Jeffrey Casarez... He's our first grandchild and I'm one proud Grandpa!!!!!!!!! A permanent scholarship fund has been established at Northern Illinois University(Jeff's Alma Mater) in memory of our late son, Jeffrey Burton Lollar.
I just set up my new Bradley smoker a few minutes ago. This is our second unit, they're great. Even makes my cooking look good. Need to check out it's "seasoning" progress. Tomorrrow its ribs and sausage.

Ole Rouxdog

 
RouxDog,
I'm so sorry to hear about your loss. When I saw your post, it triggered my memory and I do remember you or someone telling us about your son a while back.
It sounds like you're rebounding well now and I'm sure all your Roadfood friends wish you and your family  a positive outcome. The Scholarship project is a great step in that direction. God bless you, your son, and your family. 

I love panko bread crumbs, but I have found you have to be very careful they do not burn. If you are going to use them, I'd pan fry the breaded shrimp in a combo of butter and olive oil. I have never tried deep frying anything with panko..Just pan frying.

Just do the frying as they do in Japan.  That country does not use olive oil or butter, why start now?

Foodbme ===BANANA KETCHUP???????? WHAT THE HELL IS THAT???????????. I understand how a mixture of Ginger & Wasabi would work,  but BANANA KETCHUP??????? ====

Banana ketchup is from the Philipines, and is another part of the answer how the word ketjap/ ketchup/catsup came across the Pacific and into our lexicon.  Banana ketchup is made from bananas and looks and tastes like ....catsup.
You pretty much cannot tell the difference, though some versions are a bit spicier.

mark