I think the Best Southern Cooks use Simple Ingredients. I hope you enjoyed this Southern Cooking Tutorial where “We Cook Like Mama Did”. We love you! Tammy
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NOW FOR THIS DELICIOUS RECIPE:
1 LB. SIZE 26-30 FRESH SHRIMP (PEELED & DEVIENED)
1 CUP WHOLE BUTTERMILK
for coating mix:
1 CUP SELF-RISING FLOUR
1 1 /2 TSP. SOUL FOOD SEASONING
1/2 TSP. BLACK PEPPER
Slice your shrimp right down the middle to butterfly. Use sharp knife and cutting board be very careful. Once they are opened take a flat spatula and place on top of each shrimp and use the palm of your hand to mash it so that it spreads out.
Place shrimp in a bowl and toss them in buttermilk. Let them soak for 15 minutes.
Take each shrimp shake off excess buttermilk and dip in flour mixture on both sides and press them firmly in flour for a good coating. No need to double dip! Now Fry in…
COOKING OIL (CANOLA OR VEGETABLE)
Preheat Skillet on Medium/High. Put oil in skillet about 1/2” high. Oil must be HOT. Fry shrimp about 1 minute per side. Shrimp should be golden brown within minutes if not turn up heat and do not overcook. Serves 6-8
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Do you want to know how to make great dinners for your family? You have come to the right cooking channel that will teach you how to cook like your mama and granny did. It is so good to know that by watching you will learn the ways of the Southern Cook here on Collard Valley Cooks. I am a country born and raised girl from Northwest Georgia. I love the fresh vegetables from the garden and will teach you how to put them on your dinner table. Your family will be thrilled with our old fashioned recipes and simple ingredient cooking!