Ultimate Fried Shrimp

SGH

@nolaegghead‌
It sure will my friend. I'm right at the corner of hwy 49 and hwy 67. Right behind the liquor store on the corner. You can't miss my place my friend.

nolaegghead

Hell, I'm just naturally attracted to liquor stores, say no more, I'll be right over!

SGH

@nolaegghead‌
You are more than welcome at my place my friend.

nolaegghead

Next time I'm in your neck of the woods I'll let ya know. 

stevethegreat

Um yes please and thank you. Those look amazing.

SGH

@stevethegreat‌
Thank you for the kind words my friend.

Here are the crawfish @NPHuskerFL‌ @Mattman3969‌ @nolaegghead‌ @Biggreenpharmacist‌

Thankfully I'm finally done. Fixing to eat and relax for a while.

NPHuskerFL

:-bd

beteez

Not going to get any better shrimp than Ga shrimp, Hope you have your insurance paid up with 500 degree grease.

SGH

@beteez‌
Peanut oil and emulsified heavy frying oil is perfectly safe at these temps as long as the cook does his part and don't let it run away. I think they are both rated to 550-575 if memory serves me correct. A lot of high end seafood restaurants in the south flash fry seafood on a daily basis with no issues at all. It's just a matter of what a person is comfortable with. You should try it some time. I bet you would really like the end results. There is nothing quite like it for seafood. I didn't know Ga. had shrimp. Thought they were famous for peaches and peanuts. Will have to try them some time.

NPHuskerFL

beteez said:

Not going to get any better shrimp than Ga shrimp, Hope you have your insurance paid up with 500 degree grease.

Why? Because it's unstable? So a pizza cook or sear that gets outta hand at 800℉+ or a clean burn w/ an egg on a wooden deck is not any more unstable?

NPHuskerFL

FWIW I've seen these temps on Pitco fryers and they are Aokay. Most go at 350℉-375℉ only because that's what corporate wants the controller programmed for.

Griffin

=D> Fried shrimp? And crawfish in one post? Two of my favorites. I could go for some of either right now. :-bd

SGH

@Griffin‌
Thank you for the kind words my friend. They are two of my favorites as well.

johnmitchell

Absolutely awesome... You are the man...

SGH

@johnmitchell‌
Thank you for the kind words my friend. I wish I was the man!!

johnkitchens

Those look great SGH! 

Toolycj

Isn't the smoke point of peanut oil in the 400s?

Cowdogs

Toolycj said:

Isn't the smoke point of peanut oil in the 400s?

Smoke point and flash point are 2 different things.  You can exceed smoke point for oil without degrading it's quality.  

I would not do high temp frying like this on the egg.  Of the oil boils and overflows, the result would be ugly.

NDG

Oh man that picture of your Golden Shrimp on the cooling rack is gorgeous!  I want to try, but I have really never deep fried anything or breaded anything.  Two questions:

1) can you clarify what you made and did for the step "Then coat with your coating of choice." 

2) Can I do this in my dutch oven in the house and use my Thermapen to test temp of oil that hot?

beteez

Cowdogs said:

Toolycj said:

Isn't the smoke point of peanut oil in the 400s?

Smoke point and flash point are 2 different things.  You can exceed smoke point for oil without degrading it's quality.  

I would not do high temp frying like this on the egg.  Of the oil boils and overflows, the result would be ugly.

He is doing it on a propane burner which would have the same consequences as the egg, just a little easier to control the flame on Propane, however you do see the videos every year of idiots w/ turkeys, pea nut oil & an open flame. Just would be handy to have a fire extinguisher handy. 

jerryb78

I think that a lot of the people who have fires start out with way too much oil.  Carefully measuring what you need after your food is added should go a long way towards safety.  A lot of geniuses fill their frying vessel to the brim and then drop a 12 lb. turkey into it.  What the hell did they think was going to happen?

Thatgrimguy

SGH said:

@nolaegghead‌ It sure will my friend. I'm right at the corner of hwy 49 and hwy 67. Right behind the liquor store on the corner. You can't miss my place my friend.

Would only take me about 20 minutes to get there!!  Those are awesome looking shrimp!

Thatgrimguy

jerryb78 said:

I think that a lot of the people who have fires start out with way too much oil.  Carefully measuring what you need after your food is added should go a long way towards safety.  A lot of geniuses fill their frying vessel to the brim and then drop a 12 lb. turkey into it.  What the hell did they think was going to happen?

They also tend to drop a frozen turkey in the hot oil. That also has pretty terrible consequences.

SGH

@NDG‌
Here is what I coat them with.
And yes you can do them indoors in a Dutch oven. No problem at all with doing them indoors and a Dutch oven is great for deep frying!

SGH

@johnkitchens‌ @Thatgrimguy‌
I thank y'all for the kind words my friends.

NDG

Thank you SGH !!!

SGH

@NDG‌
As far as using your Thermapen for checking cooking oil temp I don't know if it's recommended by the manufacture or not. That being said I do it with no issues.

Farbuck

I'm going to use the picture of those shrimp as my screen saver.   They are a work of art.

I smell road trip @sgh.  

Where you cooking at?

SGH

@Farbuck‌
Thank you for both the kind words and the compliments. I cooked those outside in my yard on my propane burner. They turned out pretty dog gone good. Again thank you my friend.