Fried Shrimp Cocktail
Fried seafood is a must on a Myrtle Beach vacation. The S.C. coast is especially famous for lightly breaded and fried shrimp. Bring a taste of the shore home with a fried twist on shrimp cocktial served with a zesty and oh so eash cocktail sauce. Pass Duplin limited-release Grand Strand Reserve or your favorite Duplin blush on ice with a splash lime seltzer.
Ingredients:
- 1/2 cup ketchup
- 1 tablespoon horseradish
- 1/4 cup Duplin Gourmet Muscadine Barbecue Sauce
- 1 to 2 tablespoons Duplin Grand Strand Reserve or your favorite sweet Duplin blush
- 1 pound fresh jumbo shrimp, peeled and deveined, but tail left on
- 1/2 cup self-rising flour
- 1/2 cup yellow cornmeal
- 1/4 cup cornstarch
- 1/2 cup milk
- 1 large egg
- Vegetable oil for frying
- Salt to taste
Directions:
Stir together ketchup, horseradish and Duplin Gourmet Muscadine Barbecue Sauce in a small bowl. Stir in wine, adding more or less to adjust a touch of sweetness in the sauce. Refrigerate until serving time.
Rinse and dry shrimp. Set aside.
In a shallow dish, whisk together flour, cornmeal and cornstarch. Set aside.
In another shallow bowl, whisk together egg and milk until well blended.
Place a heavy frying pan over medium-high heat. Add oil to a depth of 3 inches. Heat oil to 350 to 375 degrees.
While oil is heating, dip shrimp in flour mixture, then in the milk-egg mixture and then again in the flour mixture before placing the breaded shrimp in the hot oil. Fry until shrimp are just pink and slightly curled. Transfer fried shrimp to a rack set over a sheet pan. Season shrimp with salt.
Serve shrimp with cocktail sauce.
Makes 4 entree or 6 appetizer servings.
