It is that time of year when everyone who lives near the seaside knows to go fishing for fresh shrimp. Breaded shrimp with cornmeal and delicately cooked to perfection are the epitome of excellent dining. One of the main ingredients of the crunchy, tasty treat is the egg bath.
Shall we whip up a batch of our beloved gluten-free fried shrimp?
What is needed:
Peeled and deveined shrimp, 2 pounds
Be sure it is gluten-free; 2 cups of yellow ground cornmeal
2 cups of all-purpose flour that is gluten-free
a dozen eggs
two tablespoons. Worcestershire Sauce
Fry pan oil
HOW TO DO IT:
Cornmeal, all-purpose flour, and Old Bay Seasoning should be mixed together in a small basin. Thoroughly mix with a whisk.
Then, whisk in the eggs in a separate small bowl.
Warm the oil in a medium-sized cast-iron pan over medium-high heat.
Before dredging the shrimp in the cornmeal mixture, coat them with the egg mixture.
Fry in heated oil for approximately 2 minutes per side, or until golden brown.
Place on a paper towel-lined plate after removing from oil to soak up any extra grease.
It's there!
Traditional cornmeal fried shrimp are now available without gluten!
