I was reading a recent comment about putting a little liquid crab boil in the “wash” when making fried shrimp and that got me thinking that it was time this little “recipe” hit the world wide web. I use the term recipe loosely; as you will see, this should really be termed a process.

My sister-in-law Leslie is known far and wide for eating the skin off of all the fried chicken before anyone else gets a piece, her love of spicy food, and for making excellent fried shrimp. While the other two topics are interesting conversations in themselves, we’re here for the latter.  So here’s her process for making fried shrimp that are “the bomb:”

  1. Devein and butterfly the shrimp, then put them in a large bowl.
  2. Toss in two-four whisked eggs, 2 tables of vinegar, and 1-2 tablespoons of baking powder.
  3. Add however many cans of Pet or Carnation milk you need to cover the shrimp.
  4. Sprinkle in a liberal amount of Tony’s or seafood seasoning (and  a dash of liquid crab boil or a bunch of Crystal hot sauce)
  5. Let this soak as long as you can stand it, preferably overnight.
  6. Drain the mix (but not very well) and put it in a huge ziploc bag.
  7. Add a good bit of flour and shake the heck out of it.
  8. Introduce them to boiling vegetable oil.
  9. ENJOY!