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Fried Shrimp the Lowcountry Way – Garden & Gun

Fried Shrimp the Lowcountry Way – Garden & Gun

“My fried shrimp are covered in just enough flour to give them a light, crispy fried coating,” Emily Meggett writes in her new cookbook. Gullah Geechee Homecooking: Recipes from The Matriarch of Edisto Island† “I use medium-sized shrimp, which are not as easily drowned out by oil and breading as the shrimp you find in restaurants. It seems like every time I made fried shrimp, everyone on the island somehow knew. I would make a big batch so I could serve my family and everyone who came by. This recipe will give you plenty of shrimp, enough for family, guests, and anyone who just happens to pass by. And if you eat the shrimp tails, no one will know how many shrimp you had.

“I always serve these with my cocktail sauce or pink sauce (see below for recipes).”