Feb 20, 2010

This is a Paula Deen Recipe and it's FANTASTIC! The shrimp come out crispy, and very flavorful!! I can't wait to make these again!!

  • 1 cup milk
  • 1 cup buttermilk
  • 1 cup hot sauce
  • 2 cups self-rising flour
  • 1/4 cup self-rising cornmeal
  • 1 tablespoons coarse ground black pepper
  • 1 tablespoons salt
  • 2 pounds medium shrimp, peeled and deveined with tails left on
  • Peanut oil, for frying (I used vegetable)

Preheat oil to 375 degrees F.
Line a baking tray with paper towels and set aside. In a shallow baking dish, whisk together milk, buttermilk and hot sauce. In a separate shallow baking dish, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.

Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.

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