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Cooking Forum
St. Augustine Shrimp & SAUCE
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<blockquote data-quote="TennesseeRains" data-source="post: 1648006" data-attributes="member: 1178"><p>...So, anybody who hasn't been to St. Augustine is missing out!</p><p></p><p>About the BEST is O'Steen's fried shrimp! Here goes:</p><p></p><p><u><strong>Shrimp</strong></u>:</p><p></p><p>36 extra-large shrimp (deveined and butterflied is best)</p><p>2 eggs</p><p>1/4 cup water</p><p>1 cup craker meal</p><p>1/4 cup all-purpose flour</p><p>1 teaspoon salt</p><p>1/2 teaspoon cayenne pepper</p><p>Peanut Oil</p><p></p><p>Mix eggs with the water.</p><p>Combine cracker meal, flour, salt, and pepper.</p><p>Heat oil to 350 degrees...skillet or deep fryer.</p><p>Dip shrimp, one at a time, in egg misture...drain excess, then coat evenly with cracker mixture.</p><p>Cook shrimp in batches about 2-3 minutes until golden brown...DO NOT OVERCOOK!</p><p>Drain or soak excess oil with paper towels.</p><p></p><p><u><strong>SAUCE</strong></u>:</p><p></p><p>*Makes 2 Cups*</p><p></p><p>1 cup mayonnaise</p><p>1/4 cup ketchup (I like Hunts)</p><p>3 tablespoons Worcestershire sauce (the real stuff)</p><p>3 tablespoons horseradish </p><p>1 1/2 tablespoons LOUISIANA HOT SAUCE (NO substitutions here)</p><p></p><p>Mix well, chill, and serve cold with fried shrimp!</p><p></p><p>This 'pink' sauce makes all the difference!!!</p></blockquote><p></p>
[QUOTE="TennesseeRains, post: 1648006, member: 1178"] ...So, anybody who hasn't been to St. Augustine is missing out! About the BEST is O'Steen's fried shrimp! Here goes: [u][b]Shrimp[/b][/u]: 36 extra-large shrimp (deveined and butterflied is best) 2 eggs 1/4 cup water 1 cup craker meal 1/4 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon cayenne pepper Peanut Oil Mix eggs with the water. Combine cracker meal, flour, salt, and pepper. Heat oil to 350 degrees...skillet or deep fryer. Dip shrimp, one at a time, in egg misture...drain excess, then coat evenly with cracker mixture. Cook shrimp in batches about 2-3 minutes until golden brown...DO NOT OVERCOOK! Drain or soak excess oil with paper towels. [u][b]SAUCE[/b][/u]: *Makes 2 Cups* 1 cup mayonnaise 1/4 cup ketchup (I like Hunts) 3 tablespoons Worcestershire sauce (the real stuff) 3 tablespoons horseradish 1 1/2 tablespoons LOUISIANA HOT SAUCE (NO substitutions here) Mix well, chill, and serve cold with fried shrimp! This 'pink' sauce makes all the difference!!! [/QUOTE]
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St. Augustine Shrimp & SAUCE
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