Fried Shrimp with Jacked-Up Papas
Start your Papas first and cook the Shrimp while they’re baking.
6-8 Cups of diced potatoes
Butter, milk salt and pepper to taste
2 Cups Cheddar Cheese
½ to ¾ Cup Sour Cream Substitute recipe below)
Boil Potatoes, drain and mash. Add butter, salt and pepper to taste. Sit in 1 Cup of Cheddar Cheese and sour cream substitute.
Pour into buttered/greased oven proof pan or casserole dish. Sprinkle remaining Cheese on top. Place in preheated (350’) 170’ oven and bake while you’re cooking the shrimp, about ½ an hour. Top with bacon bits.
Sour Cream Substitute. I don’t care for any of the sour creams I’ve tried here, and it’s too cold for homemade sour cream to sour, so my husband came up with this simple, but tasty, substitute
Mix 2/3 C. plain Greek yogurt with 1/3 C. Crème Cheese. Adjust amounts according to taste. It’s really rich and fattening, so start out with a small amount. We like it, hope you do, too.
1 Pound Shrimp
3 Tablespoons Milk or Cream
1 Cup Cornmeal
¼ Cup Flour
Tony Chachere’s Cajun Seasonings, or any seasoned salt
Salt and Pepper to taste
Mix the egg, milk, Chachere’s seasoning (I used about ½ Teaspoon. Use more if you want to burn) and salt and pepper together in a shallow dish. Thoroughly coat both sides of the shrimp, then refrigerate for about 1/2 hour.
Mix the cornmeal, flour and, if needed, more Chachere’s, salt and/ or pepper in a bag, place shrimp in bag and shake to coat.
Fry on medium high heat, turning once. When the shrimp turn pink, they’re ready. Don’t overcook, as that will make the shrimp tough.
Use a good quality oil. I use a mixture of Olive Oil and Sunflower Oil.