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seasonings for shrimp

post #1 of 10
Thread Starter 

What is a good seasonings to use when frying shrimp? Thanks!

post #2 of 10

Salt , Pepper <_<

Maybe smoked paprica , or a light pinch of cayenna. 

Lemon or maybe lemon pepper. 

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post #3 of 10

When you write "frying" do you mean deep fat frying like French fries ? Or do you mean frying in a pan like frying an egg?

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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post #4 of 10

Are you battering or not the shrimp. 

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

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post #5 of 10

What we call here Salsa Golf  is good for shrimps anyway you cook them. Basically:

 

2 tbs mayo

1 tbs ketchup

 

Also:

 

2 tbs mayo

1 tbs tomato paste

Drops of Worcestershire sauce.

 

Into this basic sauce you can add fresh herbs and spices at will. Great also with hearts of palms.

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post #6 of 10

One of my favorite ways is to melt some butter with a little olive oil in the pan.  Take it off the heat, sprinkle in some red pepper flakes.  Do some more prep work or whatever for 10 - 15 minutes, like finely mincing a couple cloves of garlic, or peeling and cleaning the raw shrimp if they are shell on.

 

Put the pan back on medium high heat.  When it gets hot toss in the shrimp, flipping or stirring to get the butter, oil and pepperflake mixture coating them.  Cook until they have that typical cooked shrimp look.  Avoid overcooking.

 

If you are talking about breaded, deep fried shrimp  I like the classic catsup based cocktail sauce, a heavy hand on the hot sauce.  Or numerous asian style sauces, sometimes straight sriracha type stuff.

 

mjb.

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post #7 of 10

I don't fry shrimp at home, I pan sear it. And I use frozen shrimp that I've thawed and peeled myself.  I pat them as dry as possible between paper towels then I season them with olive oil, salt/pepper, ceyenne and garlic powder.  Throw them in a screaming hot pan and cook a minute on either side.  I've been throwing these into my lunch salad a lot lately.

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post #8 of 10

I marinate my shelled shrimp differently depending on the dish.

 

in olive oil, peperoncino, salt and pepper. 

 

in olive oil, sesame oil, garlic/chili paste and ginger

 

in olive oil, garlic, white pepper, cilantro and jalapeno

 

Etc., etc, etc.

 

They go into a hot pan till pink and just cooked through no need for oil in the pan. 

(I freeze the shells for stock.)


Edited by Mike9 - 11/12/13 at 12:51pm
post #9 of 10
Thread Starter 
Quote:
Originally Posted by berndy View Post
 

When you write "frying" do you mean deep fat frying like French fries ? Or do you mean frying in a pan like frying an egg?

Sorry! I'll clarify, frying in a pan (like frying an egg)

post #10 of 10
Thread Starter 
Quote:
Originally Posted by Mike9 View Post
 

I marinate my shelled shrimp differently depending on the dish.

 

in olive oil, peperoncino, salt and pepper. 

 

in olive oil, sesame oil, garlic/chili paste and ginger

 

in olive oil, garlic, white pepper, cilantro and jalapeno

 

Etc., etc, etc.

 

They go into a hot pan till pink and just cooked through no need for oil in the pan. 

(I freeze the shells for stock.)

Thanks for different variants

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