We have been blessed over and over by my second cousins who live here in Alaska. They fish commercially for Salmon every summer and gave us lots of salmon last year as well as letting us use their canner to can 55 quart of fish! We have been eating well.
Joseph (the son) stopped by early last week after 48 days out on the ocean in a small boat, shrimping. When he isn’t fishing, he lives just down the road from us. He stayed to chat for a while and then left us a bag of shrimp! We were tickled pink.
I decided to bread them and deep fry them in my cast iron skillet, and after searching out recipes online (and getting very hungry in the process) this is how I did it.
First I shelled the shrimp which took forever. Maybe there’s a trick to it that I don’t know.
Then I rinsed them off, dipped them in a flour mixture, then egg, then breadcrumbs.
I dropped them in hot oil and it didn’t take long for them to crisp up and turn beautiful!
Below is a picture of my three little helpers sitting on the countertop while all this happened.
CRISPY FRIED SHRIMP
20 saltwater shrimp
1/2 cup flour
2 t. Salt
1/4 t. Oregano
2 eggs
1 1/2 cups breadcrumbs
Mix the flour, salt, and oregano in a small bowl. Beat the eggs in another bowl, and put the breadcrumbs in a third bowl.
Rinse the shrimp and dip them first in the flour mixture, then egg, then breadcrumbs.
Fry in medium-hot oil for 5-7 minutes or until crispy. Shrimp don’t take long to cook.
Serve hot and enjoy!
*You can also freeze the fried shrimp and pull them out later to toast a bit in the oven for a quick meal.
So glad you got to enjoy some of Prince William Sounds wonderfully sweet Spot Prawns. It is nice to have family here in Alaska — even when we don’t get to see each other too often. I had not thought about freezing the finished product to pop out and toast/warm up at a later time. Guess we don’t tend to have leftovers. 🙂 So glad you were able to enjoy. Love the photos.