“WHAT’S THIS?” MY SON SAID AS HE CRAWLED INTO HIS SEAT AT THE SUPPER TABLE.
“Taste it and find out” said Dad.
Curious, Martin used his tiny fingers to peel off the breading and to his delight, it was his favorite, shrimp!
“Look, Mommy, its like a treasure,” and Treasure shrimp was born.
This is Dad’s recipe for fried shrimp. He always uses fresh bread crumbs which crisp in the deep fryer to crunchy perfection. I like to use panko bread crumbs instead of fresh bread crumbs. Take note of the evaporated milk as a marinade for the shrimp. It adds a subtle sweetens and muddles the fishiness of the shrimp. Oh, and take out the grimy vein that runs in the back of the shrimp. It is the water-bug’s intestines.
1 pound large shrimp, peeled and deveined and butterflied
1 1/2 cups cornstarch
12 oz evaporated milk
2 cups fresh bread crumbs -fresh bread from food processor
5 cups oil for deep frying
Marinate the prepared shrimp in evaporated milk for 1-2 hours. After marinating, use your fingers to smooth off excess milk from each piece of shrimp. Do not rinse. Set aside.
Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
In a large bowl, mix cornstarch and eggs.
Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.
Put on your pirate hat and enjoy your treasure!