Taking some elements from the Southern favorite of Shrimp and Grits as inspiration, I decided to work some extra flavor and texture into my version of crispy fried shrimp that leans heavily on the use of beer, cornmeal and cheese.
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This is finger-licking good. When the shells are perfectly thin crisp and the innards are ripe for the eating, the balance between the two is pretty wonderful.
There's almost always a line of people outside Acme Oyster House waiting to have some of the restaurant's famous fresh harvested oysters. In the evenings that line may stretch up Iberville back to Bourbon and further, and the wait can exceed an hour. Sometimes more. There are all sorts of things on the menu, but most people are coming from the oysters.