[Music]
he'll separate Valley fishy boy chili
coming at you at another video today I'm
gonna be showing you how to make my
delicious fresh wrap I'm also gonna show
you how to make a dipping sauce to
depletion of being which is really
really good this recipe serves between
two to four people it's enough to say
help like a small appetizer where people
who just build a piece of shrimp
different instruments awesome there you
have it okay now some ideas you could
take this freshman Bennington make a
shrimp or water with it you can also
take and add it into salad or you could
take it and get it to one of those flour
tortillas with some lettuce tomato and
you could just pour the sauce on on top
of it and wrap it you will have shrimp
wraps now I have recipe videos or all of
those and I have the links in the
description box and lastly this
parchment is absolutely delicious you're
gonna like
so without further ado let's get started
alright here's all which I'm gonna need
to make our fried shrimp with dipping
sauce let's get started you will need
two to three pounds of fresh Louisiana
shrimp and along with that you'll need
some yellow cornmeal all-purpose flour
three large eggs one large lemon and
four to eight fluid ounces of canola oil
for your seasonings you will need some
salt
Tony accessories Creole seasoning now if
you don't have this you could use as a
demands Creole seasoning or slap your
mama Cajun seasoning you will also need
some chef hopper domes
seafood magic onion powder and garlic
powder now if you're making a different
sauce you will need some mayonnaise sour
cream vinegar what's that's a sauce zat
arras creole mustard and for the season
is for that you will also need some
cayenne pepper and some paprika and we
have let's get straight to it we're
gonna start by removing the head off of
the shrimp and we're gonna place that
into One Bowl now we're going to peel
the shell off of the shrimp now as for
the end part
the shell of the shrimp I'm just gonna
leave that on ask for you if you want to
take that off you just pinch it and just
pull it off and you'll be all set okay
now the shrimp shells you're gonna take
that and place that into the same Bowl
with your Sharpie it's okay now we're
going to take a sharp knife and we're
gonna cut out the back of the shrimp
going along the length let's open this
up here is the shrimp's digestive tract
I call it a black string you're gonna
pull that out and discard that okay
and we're gonna take our own tail and
then place that into a separate Bowl
okay here we have our shrimp shells and
heads now you want to save this just in
case if you want to make a shrimp stock
you could freeze it and use that at any
time we're going to add our shrimp tails
into a strainer and we're bunching rinse
our shrimp tails off with cold water I
like to do this step just as a
precaution
we place our shrimp tails into a large
bowl let's add some seasoning sprinkle 1
teaspoon of Tony acessories Creole
seasoning 1/2 a teaspoon of Chef
poppadoms
seafood magic one teaspoon of onion
powder and one teaspoon of garlic powder
now here we have 1 large lemon we're
going to cut that in half we have a mesh
strainer here we're going to squeeze a
half a lemon using your hands you're
gonna coat those seasonings on to a
shrimp tails now we're going to cover
this place this into your fridge and let
this marinate for one hour or overnight
we've added three large eggs into a
small bowl add 1/8 teaspoon of Tony
acessories Creole seasoning and 1/8
teaspoon of Chef poppadoms seafood med
using a whisk stir until combined
it's looking pretty good now let's get
started with our cornmeal all-purpose
flour batter add 1 and 1/2 cups of
yellow cornmeal 1 and 1/2 cups of
all-purpose flour
two teaspoons of salt 1 tablespoon of
tony satter is Creole seasoning 2
teaspoons of Chef poppadoms seafood
magic 2 teaspoons of onion powder 2
teaspoons of garlic powder and 1
teaspoon of cayenne pepper
using a spoon stir all ingredients until
combined now let's make our sauce add
1/3 cup of mayonnaise 1 tablespoon of
sour cream 1 teaspoon of zat arras
creole mustard 1 tablespoon of vinegar 1
tablespoon of Worcester sauce 1/4
teaspoon of Tony acessories Creole
seasoning 1/2 a teaspoon of onion powder
1/2 a teaspoon of garlic powder 1/2 a
teaspoon of paprika and 1/4 teaspoon of
cayenne pepper now the cut the acid of
the sauce add one teaspoon of sugar or
honey sorry I didn't include this into
the ingredients list okay we're gonna
take a whisk and we're going to stir all
ingredients until combined looking
pretty good now let's get started with
frying our shrimp preacher fire to
medium-high heat in a medium sized pot
add the entire bottle that's 48 fluid
ounces total of Konoe all you're gonna
let the oil get hot for 12 minutes now
before we get started with frying our
shrimp when we get finished from frying
our shrimp we're gonna place it onto
this cooling rack here now if you don't
have that here's another option you can
use a mesh strainer and if you don't
have that got another method for you
here we have a serving plate lined with
some napkins you can place your shrimp
on yet once it's finished okay now now
that we have our batters and all that
prepared and ready to go the
get started with frying our shrimp we're
gonna start by taking our shrimp adding
it into our egg mixture you want to make
sure that's coated it really good we're
gonna shake the shrimp just a little bit
just to shake some of that egg mixture
off there and we're gonna place it into
our cornmeal all-purpose flour batter
now we're gonna cover this I'm gonna
shake the bowl to coat that shrimp with
the cornmeal all-purpose flour batter
now we're going to remove the shrimp out
of the batter and you want to shake it a
little bit just to get some of that
batter off as we want to light coating
and we're going to add it into the hot
oil now you want to add ten shrimp at a
time okay now we're going to let this
fly for three to four minutes it's been
about three to four minutes now and as
you can see our shrimp is floating at
the surface of our oil that lets us know
that it is done now we're going to take
a slotted spoon and we're going to
remove the shrimp oddly ball and place
it onto your cooling rack mesh strainer
or serving dish lined with napkins let
this cool for five minutes before
serving here is the final presentation
and there you have it
homemade Louisiana fried shrimp with
homemade dipping sauce made from scratch
by New Orleans native if you like my
channel hit that subscribe button hit
the bell button if you want to be
notified of my videos you can also check
out this recipe along with all of my
other recipes at www.shawnacoronado.com
you can also find me on facebook and on
instagram under the name charlie to cook
Andrews stay tuned as Charlie's taste
test is coming up next
ah that's timely waiting take a bite
did another special different sauce here
sir Brian Ellis oh that was off the
chain
it was really really good nice
punchiness on the outside that shrimp is
nice and tender well-seasoned not
overpowering it out
and then this shrimp sauce right here
mm-hmm
this special sauce right here it's
really really the blends perfectly for
fried foods such as I mean it really
really good so give the recipe a try I
hope you all enjoy the video until next
time have a blessed peace
[Music]
[Music]
New Orleans Native Charlie Andrews demonstrates on how to make his delicious Louisiana Fried Shrimp with homemade dipping sauce. This recipe serves 2 to 4 people or you can cook it for yourself. It is absolutely delicious. Hope you all will give this recipe a try. Shrimp Po-boy https://youtu.be/NKQ_g7dxcuU Shrimp Salad https://youtu.be/hIDXGdvuP5E Shrimp wraps https://youtu.be/KmtjTysn45o Official Website for all recipes https://www.charliethecookandrews.com/ Email charliethecookandrews@gmail.com Like, follow or contact me out on Facebook and Instagram Facebook https://www.facebook.com/charliethecookandrews/ Instagram https://www.instagram.com/charliethecookandrews/?hl=en To donate https://www.charliethecookandrews.com/ GoFundMe https://www.gofundme.com/charlieandrewcooks Cash App $CharlieA504 Paypal (donate to email address) charliethecookandrews@gmail.com