Ali Ramee’s Southern Fried Shrimp

By Audrey Hart

The first time I visited Savannah, Georgia and Charleston, South Carolina, I was overwhelmed by the history, beauty and the true culture of Southern hospitality. When I frantically pulled off a wrong road in Savannah, a kind woman strolled over, glanced at my rental car, and calmly said, what’s the rush, Miss, you are in the South now.

After she explained the right direction on the right highway, I enjoyed hearing the real-life story of her Uncle Steph, which included learning the proper way to boil peanuts. It is story that I still enjoy remembering today. But at this point in the conversation, I said to myself, Audrey slowdown, you’re in the South now; experience life as it’s meant to be lived. The enduring culture of South, is far more than battle flags and people who speak slow Southern drawls, which Notherners think sound funny and a symbol of a poor education – when it’s the most proper American-English accent in the US, the closest to the British Posh Received Pronunciation, the King’s Speech which King Chuck speaks today.

The kind woman paused, but was too polite to give me a funny look back and said that Uncle Steph mentioned there was a restaurant just down the road which would serve a mouth water-watering introduction to something I had never heard about: Shrimp & Grits.

The Olde Pink House was easy to find, and I was greeted with a smile by Craig Jeffress, general manager, who joked, They don’t build them like they used to…. This home has incredible bones.

Throughout the course of its 250-year history, The Olde Pink House timeline can be found on the back of restaurant menus, there’s even more history within the dishes themselves. Every meal and every glass of wine served, honors the cultural collisions that occurred during the port city’s checkered past, which includes overlooked immigrants, wayward travelers, enslaved peoples brought here against their will.

Soon after I was seated, and ordered Shrimp and Grits, the waitstaff presented a curious mix of two items: rough grits spread on a dish with delicate pieces of fried shrimp on top, making it seem almost middle class. But it seemed to all become one with a couple of drops of sherry, once the symbol of an aristocratic life, and the first time I took a bite, I was a goner; a Yankee goner, south of the Mason-Dixon Line.

This recipe for Southern Fried Shrimp was sent to me by the very Southern Ali Ramee, who began her culinary career in the kitchens of chef Hugh Acheson in her hometown of Savannah, Georgia. Ali is currently a recipe developer and food stylist for Dotdash Meredith, America’s Largest Digital & Print Publisher, the owner of over 40 iconic brands which include many we love to today: All recipes, FOOD & WINE, The Spruce, Byrdie, REAL SIMPLE; and you can learn how to grow and why must eat important vegetables and herbs by reading Better Homes & Gardens.

As Ms. Ramee said, Keep your eSteph.ye on the oil’s temperature.

And I say, Keep your eSteph.ye on her Southern Fried Shrimp recipe, for I never changed a single note.

Active Time: 45 mins
Total Time: 45 mins
Servings: 6

Few things are more near and dear to Southerners’ hearts than a big platter of fried shrimp. Crunchy, salty, and conveniently bite-sized, they’re the chicken nuggets of the sea.

This recipe for Southern fried shrimp will be your new favorite, because we double-dredge them to deliver an extra-crunchy crust. You’ll want to file the tartar sauce recipe away, too. Packed with pickles, briny capers, and chives, it’s a fresh new twist you won’t be able to resist.

Learn how to make fried shrimp, and serve platter after platter at your next gathering.

What Makes Southern Fried Shrimp Unique?

Influenced by Southern culinary traditions, Southern fried shrimp is unique in its preparation and flavor. A flavorful blend of spices-in this case Creole seasoning-infuses flavor into the shrimp from the get-go. While this recipe relies on a flour coating, cornmeal can also be added into the mix for a crunchy texture and Southern flair. Double coated, the exterior of the shrimp fries up thick and crisp.

Southern fried shrimp is typically deep-fried until golden brown and crispy. The hot oil keeps the interior of the shrimp juicy and tender. Tails are left on for easy grabbing, and visual appeal. Served with tartar sauce, and other Southern sides, including coleslaw and hush puppies, these shrimp would be well-received at any type of gathering.

Ingredients for Fried Shrimp

All of these ingredients work together to create a full-flavored, balanced result. To make Southern fried shrimp, you’ll need:

• Canola oil: For frying the shrimp. Can substitute with other neutral oils with high smoke points.
• Mayonnaise: The base of the creamy tartar sauce.
• Sweet onion: Adds a sweetness, texture, and oniony flavor to the tartar sauce.
• Dill pickles and pickle juice: For a bright tanginess and acidity to balance the sauce.
• Capers: Add a briny flavor to the sauce that complements the shrimp.
• Chives: For a pop of color and mild oniony flavor.
• Stone-ground mustard: A hint of tangy, slightly spicy flavor.
• Kosher salt: Enhances the overall flavor of the sauce and shrimp.
• Self-rising flour: To coat the shrimp before frying. Self-rising flour helps aerate the coating for a lightly crisp exterior. Substitute with other types of flours if needed, including all-purpose, rice flour, or cornmeal for a different texture.
• Creole seasoning: A rich blend of spices that flavors the shrimp coating.
• Black pepper: A hint of peppery spice.
• Whole milk: Helps two layers of flour adhere to the shrimp for a thick, crisp coating.
• Hot sauce: Adds a spicy kick to the shrimp.
• Large eggs: Helps bind the flour coating to the shrimp.
• Peeled, deveined raw shrimp, tail-on: The star of the dish. Leaving the tails on the shrimp adds visual appeal. Opt for fresh shrimp if possible, or thaw frozen shrimp in a pinch.

How To Make Fried Shrimp

A creamy tartar sauce is an excellent complement to these flavorful, crispy shrimp. With a quick fry, you’ll be ready to serve this crowd-pleasing dish in under 45 minutes. Full instructions are below, but here’s a brief recap before you get started:

• Step 1. Preheat oil: Heat 2 inches of oil in a large Dutch oven to 350°F to 375°F.
• Step 2. Make Tartar Sauce: Stir to combine mayonnaise, onion, pickles and pickle juice, capers, chives, mustard, and 3/4 teaspoon salt.
• Step 3. Make shrimp coating: Stir together flour, Creole seasoning, pepper, and 1 teaspoon salt. In a second bowl, whisk together milk, hot sauce, eggs, and remaining salt.
• Step 4. Coat the shrimp: Working in batches, dredge shrimp in flour mixture, then milk mixture, then flour mixture again.
• Step 5. Fry shrimp: Fry until golden brown and cooked through. Transfer to a wire rack and repeat with remaining shrimp. Serve with tartar sauce and chives.

Southern Fried Shrimp Variations

To mix up this fried shrimp dish to make it your own, consider these variations:

• Coating: Swap part of the flour with cornmeal for a Southern touch and extra-crunchy texture.
• Seasoning: If you don’t have Creole seasoning on hand, season the coating with smoked paprika, cumin, or chili powder.
• Whole milk: Swap the whole milk with buttermilk for a tangy addition.
• Hot sauce: Substitute the hot sauce with Sriracha or other hot sauce varieties, or leave it out completely for a more mild flavor.
• Shrimp: Change up the size of the shrimp depending on how you plan to serve the dish.
• Dipping sauce: Switch up the dipping sauce by pairing the shrimp with a spicy mayonnaise, sweet chili sauce, garlic aioli, remoulade sauce, or any preferred dipping sauce.

Tips for the Best Southern Fried Shrimp

To experience the most satisfying crunch, tender interior, and most flavorful shrimp, keep these simple tips in mind:

• Fresh shrimp: Choose the freshest shrimp, with firm flesh and no strong odor.
• Eliminate excess moisture: Pat the shrimp dry to make sure the coating adheres properly.
• Season generously: Season the flour coating generously for the best flavor.
• Double-dip: Double-coat the shrimp in the flour mixture for the crunchiest coating.
• Thermometer: Maintain the oil temperature with a thermometer for consistent results.
• Don’t crowd the pan: Fry the shrimp in small batches to give them room and help maintain the oil temperature.
• Drain excess oil: Transfer the shrimp to a wire rack or paper towel-lined plate to drain excess oil and keep them crisp.
• Serve hot: Serve the shrimp immediately after frying for the best texture.

Ingredients

• Canola oil
• 1 cup mayonnaise
• 1/4 cup minced sweet onion
• 2 Tbsp. finely chopped dill pickles plus 1 tsp. pickle juice
• 1 Tbsp. chopped capers
• 1 Tbsp. chopped fresh chives, plus more for garnish
• 2 tsp. stone-ground mustard
• 2 1/4 tsp. kosher salt, divided
• 2 1/4 cups self-rising flour
• 3 Tbsp. Creole seasoning (such as Tony Chachere’s)
• 3/4 tsp. black pepper
• 1 cup whole milk
• 1 Tbsp. hot sauce (such as Tabasco)
• 2 large eggs, lightly beaten
• 2 lb. large peeled, deveined raw shrimp, tail-on

Directions

1. Preheat oil:
   Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high to 350°F to 375°F.
2. Make Tartar Sauce:
   Stir together mayonnaise, onion, pickles and pickle juice, capers, chives, mustard, and 3/4 teaspoon of the salt in a medium bowl until combined. Set Tartar Sauce aside.
3. Make shrimp coating:
   Stir together flour, Creole seasoning, pepper, and 1 teaspoon of the salt in a shallow bowl. Whisk together milk, hot sauce, eggs, and remaining 1/2 teaspoon salt in a medium bowl until combined.
4. Coat the shrimp:
   Working in batches, add a handful of shrimp to flour mixture, and toss to coat. Transfer to milk mixture, submerging shrimp completely. Remove from milk mixture; let excess drip off. Return shrimp to flour mixture, tossing to coat. Transfer to a baking sheet; repeat with remaining shrimp.
5. Fry shrimp:
   Working in batches, add shrimp to hot oil and cook, turning occasionally, until golden brown and cooked through, about 3 minutes per batch. Remove from oil using a spider skimmer or slotted spoon, and transfer to a wire rack set over a rimmed baking sheet. Repeat with remaining shrimp. Serve with Tartar Sauce and additional chopped chives.

What are Southern Grits?

Grits, like polenta, are made from dried corn that has been stone-ground. When cooked slowly in water, grits release their starch and make a creamy porridge that can be eaten for breakfast, lunch, or dinner.

With the texture of grits, it’s every person for themselves, depending on your preference of the actual grit in the grits, made by various grit mills. – Audrey

This recipe from Meghan Splawn, Food Editor for Kitchen’s Skills content. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown’s culinary team. She co-hosts a weekly podcast about food and family called, Didn’t I Just Feed You.

Tips for Cooking Stone-Ground Grits

• Use quality, stone-ground grits. This is the most important thing: skip quick-cooking or instant grits for this cooking method (and for Instant Pot grits, as well). They simply do not have the depth of flavor of stone-ground grits.
• Soak your grits overnight before cooking for best results. This is a tip I learned from Nashville-based chef and cookbook writer Sean Brock. When you soak your grits overnight, they cook faster and taste creamier.
• Use this quick-soak method if you’re in a pinch. Since a grits craving can be swift and without warning, you can also do a quick soak of stone-ground grits by bringing the grits and water to a boil, removing them from the heat, covering the pot, and resting them for anywhere between 20 minutes and one hour. You’ll then finish cooking them slowly on the stovetop.
• Cook with water; finish with dairy. Some folks say that Southern grits are always cooked with milk, but my husband’s MawMaw Beattie, taught me that it is much better to cook your grits in water and finish them with cream, butter, and milk. She started doing this to make leftovers easier to reheat – she didn’t have to worry about burning the milk-cooked grits, and she could loosen the cold grits with the cream and butter. The taste of grits finished with cream is divine, and you get to avoid the cooked-milk flavor of other methods.