The first time I attempted frying shrimp with cornmeal, let’s just say I underestimated the importance of seasoning. It was like eating crunchy bites of nothingness. But then my grandma from Louisiana swayed by, took one bite, and declared, “Child, this needs some Southern love!” That’s when she introduced me to the magic of a well-spiced breading and the glory of creamy lemon gravy. Now, I’m about to share with you a recipe that’s been refined with family secrets and plenty of love (and a few hard-learned lessons along the way).
Ever since perfecting this Deep South Cornmeal Fried Shrimp with Creamy Lemon Gravy, it’s been the highlight of our family reunions. The kids run around the backyard as the shrimp sizzle in the pan, and the tangy aroma of the lemon gravy has everyone hovering around the kitchen counter, waiting to dive in. Trust me, this dish will turn your kitchen into the heart of a Southern home, no matter where you live.
Table of Contents
Ingredients
Here’s what you’ll need to bring a taste of the Deep South to your table. And remember, it’s okay if you have to make a substitution or two (learned this the hard way when I ran out of paprika mid-recipe).
- 1 lb large shrimp, peeled and deveined
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- Vegetable oil for frying
- For the Creamy Lemon Gravy:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup milk
- Juice and zest of 1 lemon
- Salt and pepper to taste
Instructions
Now, let’s get cooking. I’ll walk you through it step by step, so don’t worry if you’re not a seasoned chef. I’ve burned my fair share of dishes before getting this right.
- Combine cornmeal, flour, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper in a large bowl. Whisk together and set aside.
- In a separate bowl, beat the eggs until well mixed.
- Dip each shrimp into the egg, then coat thoroughly with the cornmeal mixture.
- Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep. (Pro tip: drop a little cornmeal in the oil – if it sizzles, it’s ready.)
- Fry the shrimp in batches, being careful not to overcrowd the pan. Cook for about 2 minutes on each side or until golden brown. Then transfer to a paper towel-lined plate to drain.
- For the gravy, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute to create a roux.
- Gradually whisk in milk, ensuring no lumps form. Cook until the sauce thickens – this should take about 4-5 minutes.
- Add lemon juice and zest, then season with salt and pepper. If it’s too thick, add a little more milk until you reach a creamy consistency.
- Serve the hot shrimp with a generous drizzle of creamy lemon gravy, and watch as your family devours them in minutes!
Tips & Tricks
Here’s a smattering of tips to ensure your shrimp are as delightful as a Southern porch swing on a summer evening.
- Don’t skip the seasoning in the breading; it’s what gives the shrimp their kick. (I learned this the hard way!)
- If you can’t handle the heat, reduce the cayenne pepper, but don’t eliminate it entirely – it’s part of the Southern charm.
- Keep a close eye on the shrimp while frying; they cook fast, and there’s a fine line between perfectly golden and disappointingly burnt.
- For an extra crispy crust, let the breaded shrimp sit for about 10 minutes before frying. (Game changer!)
- For a lighter version, try baking the shrimp at 425°F for 12-15 minutes, flipping halfway through.
FAQ
Q: Can I use frozen shrimp for this recipe?
A: Absolutely, just make sure they’re completely thawed and patted dry before breading to avoid a soggy outcome.
Q: What are some good substitutions if I don’t have all the ingredients for the gravy?
A: You can use half-and-half instead of milk for a richer gravy, or chicken broth for a lighter version. If you don’t have fresh lemons, bottled lemon juice will do in a pinch.
Q: How long can I store the leftovers?
A: Honestly, fried shrimp are best enjoyed fresh, but you can store them in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
As I wrap this up, I’m reminded of the laughter and love that fills our home whenever I make this recipe. It’s more than just food; it’s a cultural story, a piece of my heritage, and a way to connect with loved ones. From my Southern kitchen to yours, I hope this Deep South Cornmeal Fried Shrimp with Creamy Lemon Gravy recipe brings you as much joy as it does to my family. Now go on, give it a try – and don’t be afraid to put your own spin on it!
