I was raised in Aransas Pass, Texas along the Gulf Coast. Home of the Shrimporee. Home to great fishing, a quick ferry ride to Port Aransas and shrimp.
My mother spent her summer vacation from the local school working at Gulf King Seafood Company. Summer time meant shrimp. Extra hours meant extra money, so many of the local women from town worked through the summer for extra money.
She would leave home about 3am to spend her day sorting, cleaning and deveining shrimp. We rode our bikes up and down the street every day at the same time waiting for her to come home.
Two women cloaked in white, with white rubber boots. She would walk home with our next door neighbor talking, laughing and discussing the day.
On occasion she would bring home butterflied battered shrimp in white boxes with the name Gulf King stamped in black.
After long days of standing over fresh shrimp I couldn’t imagine she even craved shrimp for dinner. Not once in those summer days did I ever see her eat a single shrimp.
These days my dad drives my mom down to the pier to pick up fresh shrimp for their dinner. Long gone are the buildings that were Gulf King Seafood Company. The “Shrimp Capital of Texas,” slogan for Aransas Pass has been changed to “Saltwater Heaven.” It’s funny how times change, companies move, but we are quickly taken back to our childhood with one meal. Shrimp has this effect on me, it reminds me of my mom.
Lisa add her own special twist to these fried shrimp. She adds sliced serrano to the flour dredge. Enjoy!
from The Homesick Texan Cookbook
1/4 cup all-purpose flour
1 serrano chile, stems and seeds removed, finely diced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1 teaspoon lime juice
1 pound medium shrimp (31 to 35 per pound), peeled and deveined
2 large eggs
1/2 cup buttermilk
2 cups finely crusted saltines
1/4 teaspoon cayenne
vegetable oil for frying
In a bowl or large plastic food – storage bag, mix together the flour, serrano chile, salt, black pepper, cumin, and lime juice. Toss the shrimp until coated with the flour mixture.
Mix together the eggs with the buttermilk. Place the saltines crumbs on a plate and stir in the cayenne.
In batches, dip the flour-coated shrimp into the egg mixture and then lightly dredge in the saltine crumbs. Place cracker-coated shrimp on a large plate or sheet. Repeat until all the shrimp are coated.
In a large, heavy skillet heat 1/2 inch of oil on medium heat until it reaches 350 degrees. Cook the shrimp for 2 minutes, turning once. Depending on the size of your skillet, you will probably have to do several batches. Drain on paper towels.
*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted by girlichef*
Deb in Hawaii says
Your shrimp looks so perfectly crispy and delicious. A great pick! 😉
I almost made these, but they are still on the list. Glad to know you liked them!
I love foods that bring back memories like this!! Every single recipe that I’ve seen from this cookbook looks phenomenal. I have got to get myself a copy!
Magic of Spice says
What fantastic flavors…these look amazing 🙂
Laura @ SweetSavoryPlanet says
I grew up in Alabama and on any birthday, dinner out (rare occurrence), or special dinner I always ordered fried shrimp. Not the healthiest dinner, but to this day I have a serious fondness for it. There is nothing like Gulf Shrimp and you were so lucky to get it so fresh!
That is a beautiful post. You took me back to your childhood days ! I adore shrimp and this fried ones are making me crave for it badly.
Reem | Simply Reem says
OH these shrimps looks absolutely divine….
Saltines must have really added to the flavor n texture.
This recipe is truly a must try.
I grew up in shrimp land too, but I don’t know if I’ve ever made a dish like this. These shrimp look delicious, my friend! I hope you are having a wonderful week. I’ve been busy baking a cake for my grandparent’s anniversary. Much love…and thanks for making me smile.
Kitchen Belleicious says
What a great idea to use saltines. Would have done panko or something but will definitely be trying this version. You are speaking my language when you speak fried seafood! YUM!
Erin @ EKat's Kitchen says
Wow! They look amazing – time to go raid my parents’ freezer for shrimp they caught this summer. Thanks for a lovely post.
5 Star Foodie says
I love how crispy and delicious those shrimps look, yum!
I like the saltines version of coating. This fried shrimp looks so tasty!
Miz Helen says
Your Fried Shrimp looks so delicious, sure wish I had a big plate full. I will have to try this recipe. Hope you are having a great week and thanks for sharing. It has been fun cooking with you!
Aww, such a sweet story. & the Shrimporee sounds like so much fun! Those shrimp look delish!
Heavenly Housewife says
What crispy looking bits of deliciousness! How I’d love to grab a handful of those delicious morsels and gobble them down when nobody is looking 😉
Wow, these fried shrimp look awesome..so crispy…and I love how you made the batter. Beautiful!
Hope you are having a wonderful week Vianney 🙂
Heather @girlichef says
Aw! I totally love how food has the ability to transport us through time. I love your story…and I love these shrimp. Man, is there anything from this book that I won’t love!? 😀
I really enjoyed reading this post and all the sweet memories about your town and your Mom. Sometimes it’s hard to see how things have changed, but it’s always great to have and to share good memories.
This shrimp looks absolutely amazing. I like the idea of adding serrano to the flour dredge. I’ll be marking this one to try!
Those shrimps look extra scrumptious! The crisp exterior is so wonderful.
Hola Amiga!! glad your back from your vacation!! Thanks for stopping by!!
Devaki @ weavethousandflavors says
Wonderful Bonnie! I ran over here as soon as I saw your post on fb. I HAVE to make this for hubby and the kids soon and can’t wait to get off my low carb diet so I can enjoy some too.
The flavors with serrano and buttermilk are swoonworthy and your crust? Oh my! You’ve done it again darling 🙂
chow! Devaki @ weavethousandflavors