Welcome to Let's Cook.
We used to call
this 'KILL IT CUT IT UP, AND COOK IT' but times have changed.
When I retired three years ago, I
decided I wanted to learn to cook.
And I did learn to cook. With HELP, ENCOURAGEMENT,
and a hell of a lot of PATIENCE from Penny, I also found out I liked a LOT
of different things.
Since I am NO LONGER just a meat and tater
guy, I decided a name change was needed.
And the 'KILL IT CUT IT UP, AND COOK IT'
blog was registered under an email that no longer works, so we have
moved it to a new home.
You can still access the original blog
at
All that said it's time to COOK IT.
Today we are going shrimping. Not in a
boat but in the car to a special Sea Food store in Gainesville, FL.
They have a wide selection to choose
from.
Let's get some SHRIMP.
Now, I am not a great sea food eater,
but I've eaten deep fried shrimp before and enjoyed them, so that's
what's on tonight's menu.
Now that we have our shrimp, let's
begin.
First, an ADULT beverage.
To go along with our Shrimp, we are
having some FRIES, and HUSH PUPPIES.
My theory is, 'If you are getting out
the OIL, you might as well go all out.
We have made these fries before to go
with our FISH & CHIPS.
YOU CAN FIND THAT INFORMATION HERE :
DISCLAIMER :::: We are using a Dutch Oven for the deep FRYING. If you are new to cooking, I suggest you purchase a deep fryer. (You've seen ours many times in this blog) In fact, I prefer to use the Deep Fryer. But I am trying to get used to this method. And I had Penny manning the heat controls.
Here are the highlights:
THIS METHOD ONLY WORKS WITH YUKON GOLD
POTATOES.
Try this with ANY other type and you
will end up with a big BLOB of a mess.
2 ½ LBS LARGE YUKON GOLD POTATOES
8 CUPS OF PEANUT OR VEGETABLE OIL
Square up each potato buy cutting about
¼ inch from each of the four sides, cut them lengthwise into ¼ inch
planks. Stack the planks up on cut again into ¼ inch size.
(Tonight Penny wanted to use the French
Fry Cutter. Either method works just fine)
(DO NOT PUT THEM IN WATER !!!!)This is
also an important step......
Place oil in Dutch Oven and add
potatoes. NOW you turn the burner on HIGH
Leave them alone until they boil.
Leave
them alone and cook for another 7 minutes or so. The potatoes should
be starting to firm up.
Take your tongs (closed) and insert
them into the oil. (They should be at 90 degrees. Now GENTLY stir
them.
Maintain your temp at 375 degrees....
Continue to cook. (stirring
occasionally) until they are cooked to your liking
Transfer to a cookie sheet lined with a
paper bag on the bottom and a wire rack on top.
We did not have a pic of the fries so this is one from the Fish & Chips Blog
Place in a warm oven.
Now we can make the hush puppies. NO recipe
here. We got a MIX and just followed the directions.
MAKE SURE you spoon out any crumbs !!!!
Now on to the shrimpies.
The reason we left the Shrimp for last
is we do not want to use the oil again after making shrimp.
1 CUP (5 OUNCES) ALL PURPOSE FLOUR
1 CUP (4 OUNCES) CORNSTARCH
SALT & PEPPER
1 tsp BAKING POWDER
1 ½ CUPS OF BEER (or 1 Mic Ultra)
Mix the flour, cornstarch, 1 ½ tsp
salt, and baking powder in a large bowl. Add the beer and whisk until
smooth.
Cover with plastic wrap and
refrigerate for 30 minutes
Bring your oil back up to 350 and
SLOWLY put a few Shrimp into the oil using your SPIDER.
Add more but don't get too many.
Cook until golden brown.
Remove with a spider or slotted spoon.
Skim off any bits of batter and repeat cooking
OK. Now we have our FRIES, HUSH
PUPPIES, and SHRIMP made.
Time to chow down.
Goes well with Penny's HOME MADE Catsup
IF I HAD TO DO IT ALL OVER AGAIN
I think the HUSH PUPPY batter was too thin. Next time I am going to make it THICKER.
As messy as making these were, they were G R E A T.
And the Fries were good as usual.
Now, for the SHRIMP.
SHUT THE FRONT DOOR !!!!! as Guy Fieri says.
Crispy but no too crispy. The shrimp taste along with the batter, sent this dish off to a new level. I will definitely eat this again. And again. And again. (Is there an echo in here?)
If you are like me and don't usually eat SEA FOOD. Give this Shrimp recipe a go. You won't regret it.
See you all next time
P.O.T.U.S. 22 & 24 GROVER CLEVELAND -- and BUDDY
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