Fried Shrimp Withcrab Etouffee For Dinner Recipe Video
Fried shrimp topped with crab etouffee (Shrimp norman) is a Cajun Seafood dish which is a main dish of Louisiana. It is basically Fried Jumbo Shrimp with Crab Etouffee on top. See the video below and enjoy the shrimp-crab recipe preparation!
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 pound Large or Jumbo Shrimp
Crab Etouffee (see recipe)
1 package Fish/Shrimp Fry (or Corn Flour)
½ cup All-purpose Flour
1 Tablespoon Tony’s Creole Seasoning
1 Tablespoon Sea Salt
Canola Oil
1 egg
½ cup milk
Directions
Make Crab Etouffee according to recipe, but use less water or stock. Etouffee should be a thick consistency.
Peel shrimp leaving the tail on. Slice deep through the top of the shrimp to both devein the shrimp (take out the black vein) and butterfly it for frying. Set aside in a bowl.
In a mixing bowl, prepare the Fish/Shrimp fry by blending ½ cup All-purpose flour, Sea Salt and Tony’s Creole Seasoning.
In another small mixing bowl, crack the egg and stir in ½ cup milk. This is the egg wash.
Take each shrimp and coat in the egg wash.
Move shrimp to the Fish Fry mixture and coat with corn flour.
Fan out the tail for a pretty presentation (be careful – there is a sharp point on the tail of a shrimp that can pierce your hand or finger). Place a clean platter.
Heat oil. Fry Shrimp a few at a time until golden brown or floating on top the oil. Remove the shrimp to a paper towel lined platter to blot excess grease.
For more information please visit: http://www.cajuncookingtv.com
If you like this video, please remember to visit CajunCookingTV for more videos from Cajuncookingtv.
Peel shrimp leaving the tail on. Slice deep through the top of the shrimp to both devein the shrimp (take out the black vein) and butterfly it for frying. Set aside in a bowl.
In a mixing bowl, prepare the Fish/Shrimp fry by blending ½ cup All-purpose flour, Sea Salt and Tony’s Creole Seasoning.
In another small mixing bowl, crack the egg and stir in ½ cup milk. This is the egg wash.
Take each shrimp and coat in the egg wash.
Move shrimp to the Fish Fry mixture and coat with corn flour.
Fan out the tail for a pretty presentation (be careful – there is a sharp point on the tail of a shrimp that can pierce your hand or finger). Place a clean platter.
Heat oil. Fry Shrimp a few at a time until golden brown or floating on top the oil. Remove the shrimp to a paper towel lined platter to blot excess grease.
For more information please visit: http://www.cajuncookingtv.com
If you like this video, please remember to visit CajunCookingTV for more videos from Cajuncookingtv.
