{"id":1640,"date":"2014-08-03T12:10:11","date_gmt":"2014-08-03T19:10:11","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1640"},"modified":"2020-02-18T15:25:16","modified_gmt":"2020-02-18T22:25:16","slug":"southern-fried-shrimp","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/southern-fried-shrimp\/","title":{"rendered":"Crispy Fried Shrimp – Southern Restaurant Secrets"},"content":{"rendered":"

\"Fried<\/a>Fried Shrimp at it’s Finest!<\/h2>\n

Oh I love me some Fried Shrimp.  Popcorn Shrimp, Jumbo Fried Shrimp or Coconut Shrimp<\/a>, lay it on me. I won’t complain.  And in all honesty I don’t really have a favorite.  In fact the worst thing for me is the shell peeling and that’s just because it’s tedious.  But, it’s got to be done and it’s really easy to do if you know the technique.  But when it comes to Southern Fried Shrimp, you’r going to want to use a larger shrimp, jumbos even, and you’re going to need to leave on the tail for dipping.<\/p>\n

This recipe is very simplistic and very easy for anyone to follow, based on very basic seasonings most everyone already has, right in their own kitchen.  Sure it can be perverted and spiced up like some kind of secret chicken recipe but it isn’t really necessary, unless you’ve just gotta have more kick.  But that’s entirely up to you.  Flour, Salt and Pepper, some Paprika and an egg wash with hot sauce will set your pallet off after you’ve fried these crustaceans<\/span>!<\/p>\n