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Calabash Shrimp: Coastal-inspired, perfect for rekindling friendships.
The first time I made Calabash Shrimp, it was a spontaneous move prompted by a much-needed reunion with an old high school friend. We lost touch after graduation, but then I heard she was back in town, rekindling that teenage spark felt like just the right kind of nostalgia. Something about frying up shrimp felt fitting for our coastal upbringing, where summers were spent by the beach, indulging in family-style seafood feasts. The simplicity of the ingredients, like those always there eggs and a splash of evaporated milk, mirrored the uncomplicated joy of reconnecting with someone who knew me during those formative years. Balancing the texture with self-rising flour creates that signature crispy coating, one that crackles exactly as it should.
As we pushed past small talk, the kitchen came alive with the sizzle of shrimp hitting hot oil, a sound only matched by laughter echoing old stories. Calabash Shrimp seemed the perfect choice, resonating with our memories of seaside restaurants where the air smelled faintly of salt. Seasoning just right with garlic salt and a pinch of paprika added that essential depth of flavor. A hot tip I’ve learned? Always let the shrimp rest on paper towels for a moment, ensuring they’re just the right amount of crispy and not greasy. This simple dish built a bridge back to familiar warmth where two old friends found home again.
That night, we devoured the seafood, sharing hopes and plans that extended far beyond the last bite. Serving them hot was essential, mirroring the warmth of rekindled friendships. Making Calabash Shrimp became more than a recipe—it was a gentle reminder of my roots and the bonds that time can’t fade.
Ingredients
- 2 large eggs
- 1 cup evaporated milk
- 1 cup self-rising flour
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- vegetable oil as needed for frying
- 1 1/2 pounds medium to large shrimp peeled and deveined
Directions
- Whisk together the eggs and the evaporated milk in a shallow bowl.
- In a second shallow bowl, whisk together the flour, the garlic salt, the pepper, and the paprika.
- In a Dutch oven, pour 2 inches of the vegetable oil.
- Heat the vegetable oil to 350 degrees F.
- In batches, dip the shrimp in the egg mixture and then in the flour mixture.
- Fry the shrimp in batches in the hot oil until they are golden and cooked through at 145 degrees F, about 2 minutes.
- Drain the shrimp on paper towels.
- Serve hot.
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