Quoting Michael Loo to Ruth Haffly <=-

Steve won't even try the sushi at Publix because the label
lists all sorts of preservatives and such like.

chemicals are a lesser evil than fish cut a day or more in advance.

I'd suggest that supermarket sushi, like gas station jerky, should
just be avoided.

Ruth has mentioned Calabash Shrimp here a few times. I came across
this and wonder if it's the real thing, cause it looks pretty
standard to me.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Calabash Style Fried Shrimp
Categories: Southern, Shrimp
Servings: 4

2 lb medium to large shrimp,
cleaned, deveined and tails
removed
1 c milk
2 eggs
2 c all purpose flour
3 TB cornstarch
canola oil for frying
salt to taste

The town of Calabash is on the Atlantic coast of North Carolina
right on the border with South Carolina not far from Myrtle Beach.

Stir together flour and cornstarch in a shallow baking dish until
well combined. In a separate dish, mix eggs and 1 cup of milk
together.

Place a heavy cast iron skillet over medium heat. Pour oil to a
depth of 2 inches or so, into the skillet. Heat oil over
medium-medium high heat.

When oil reaches roughly 375 degrees, dip shrimp in egg mixture and
dredge in flour, then place shrimp in hot oil, being careful not to
crowd the skillet. Turn shrimp as needed.

Line serving dish with paper towels near skillet. Cook shrimp for
about 2 to 3 minutes or just until golden and crispy. Remove to
paper towels. Salt to taste before serving.

By Amy Herald

From: Justapinch.Com

MMMMM-------------------------------------------------

Cheers

Jim


... Deep-fried Oreos offer 10 seconds of pleasure and an evening of regret

___ Blue Wave/QWK v2.20
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Hi Jim,

Ruth has mentioned Calabash Shrimp here a few times. I came across
this and wonder if it's the real thing, cause it looks pretty
standard to me.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Calabash Style Fried Shrimp
Categories: Southern, Shrimp
Servings: 4

2 lb medium to large shrimp,
cleaned, deveined and tails
removed
1 c milk
2 eggs
2 c all purpose flour
3 TB cornstarch
canola oil for frying
salt to taste

The town of Calabash is on the Atlantic coast of North Carolina
right on the border with South Carolina not far from Myrtle Beach.

Stir together flour and cornstarch in a shallow baking dish until
well combined. In a separate dish, mix eggs and 1 cup of milk
together.

Place a heavy cast iron skillet over medium heat. Pour oil to a
depth of 2 inches or so, into the skillet. Heat oil over
medium-medium high heat.

When oil reaches roughly 375 degrees, dip shrimp in egg mixture and
dredge in flour, then place shrimp in hot oil, being careful not to
crowd the skillet. Turn shrimp as needed.

Line serving dish with paper towels near skillet. Cook shrimp for
about 2 to 3 minutes or just until golden and crispy. Remove to
paper towels. Salt to taste before serving.

Looks good to me, just keep the coating light, sort of on the order of
tempura. The coating has to have something to cling to, so an egg mix
does sound logical tho I think some cooks may just use the moisture
that's on the shrimp from cleaning it.

By the way, I'm seeing a lot of my postings being duped several times
over; seems like every time I upload, the messages from a few days ago,
on, get sent up again. Nothing we can do about it on our part, but
something that needs looking into somewhere along the path.


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)