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We deliver Monday through Saturday from 10am to 6pm.
Orders can be placed for same day delivery or scheduled for a future date and time.

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)

Bacon Bits

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.

Fried Shrimp

1 Pound Shrimp

1 Egg

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.