guide Archives – Blissful Foods Plus https://blissfulfoodsplus.com/tag/guide/ Sweet & Savory Delights Tue, 26 Aug 2025 22:59:59 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 203817828 Southern Fried Shrimp: The Complete Guide and Recipe Collection https://blissfulfoodsplus.com/southern-fried-shrimp-the-complete-guide-and-recipe-collection/ https://blissfulfoodsplus.com/southern-fried-shrimp-the-complete-guide-and-recipe-collection/#respond Mon, 04 Nov 2024 17:54:47 +0000 https://blissfulfoodsplus.com/?p=4416 Introduction Southern fried shrimp has a way of bringing friends and family together to create memories that linger long after the last bite. This is your guide through the journey of creating a Southern feast.  Starting with the star of the show, Southern fried shrimp, and extending to a variety of delightful side dishes, sweet desserts, and the perfect beverage to complement your meal. This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you. The Magic of Southern Fried Shrimp Southern fried shrimp is a dish that embodies the rich heritage and bold flavors of Southern cooking. The succulent shrimp, coated in a perfectly seasoned batter and fried to golden perfection, offers a crispy outer crust that gives way to a tender, juicy shrimp inside. It’s a wonderful blend of textures and tastes that epitomizes the charm of Southern hospitality. Ingredients That Make Your Southern Fried Shrimp Sing The key to unforgettable Southern fried shrimp lies in the quality and combination of ingredients. Fresh, plump shrimp are essential, and the breading mix, typically a blend of cornmeal and flour, must be seasoned with a medley of spices such as paprika, cayenne pepper, garlic powder, and a touch of salt. These ingredients create a crust that is both flavorful and crispy, ensuring each bite is a delight. Growing up, I always ate shrimp fried in a simple batter made from cornmeal and/or flour. But somewhere along the way, I discovered cracker meal—and now, it’s my go-to for perfectly crispy fried foods. Choosing Only the Freshest Shrimp Fresh shrimp is the cornerstone of this dish. I feel so fortunate to live near the coast, where my shrimp comes directly from the shrimp boat. It’s a delightful assurance that I’m using the freshest shrimp available! When selecting shrimp, look for those that feel firm and boast a gentle, ocean-kissed aroma. Avoid any that have a hint of ammonia or a slimy texture, as they won’t give you the delicious flavor you’re after. Understanding the Shrimp Size Count When selecting shrimp, consider the count per pound, as it determines the shrimp’s size and best use in recipes. Generally, a smaller count indicates a larger shrimp. Extra small 61 to 70 count per pound. Small shrimp, with counts of 51 to 60 or higher per pound, are great for dishes like shrimp scampi and stir-fries. Medium shrimp (41 to 50 per pound) are ideal for pasta or rice dishes. Medium-large shrimp have counts of 36 to 40, large shrimp 31 to 35, and extra-large shrimp 26 to 30. Jumbo shrimp count is 21 to 25, extra jumbo 16 to 20, colossal under 15, super colossal under 12, and extra colossal under 10 per pound. For fried shrimp. I like to use larger shrimp (typically large or extra large size is ideal. This size strikes a balance between being small enough to cook quickly and evenly, yet large enough to provide a juicy, flavorful bite with a crispy coating. Smaller shrimp can sometimes overcook or lose their texture when fried, while very large shrimp may require longer cooking times, which can affect the crispness of the coating. How Much to Buy for Your Southern Fried Shrimp Feast When it comes to Southern Fried Shrimp, there’s one golden rule for keeping everyone happy: plan for about a half-pound of shrimp per person if it’s the star of the meal! If you are serving a lot of sides with your shrimp, then you can get by with one-quarter pound per person. This rule keeps plates full, appetites satisfied, and leaves room for all those delicious sides! These are just general guidelines. I buy at least half a pound per person. So, whether you’re feeding a cozy family gathering or a whole crowd, this little guideline will help you serve up just the right amount of crispy, golden goodness every time. The Why and How of Deveining Shrimp Why You Need to Devein Shrimp Deveining shrimp isn’t just about aesthetics; it’s about enhancing the taste and texture of your dish. The dark vein is the shrimp’s digestive tract, and while it’s said to be safe to eat, it can carry sand or grit, which might add an unwanted, gritty texture or slightly bitter flavor. Removing it ensures a cleaner, more enjoyable bite, letting the shrimp’s sweet, tender flavor shine through in every dish. How to Devein Shrimp Deveining shrimp with a toothpick is a simple, effective technique that requires just a bit of finesse. After peeling the shrimp, locate the dark vein running along its back; this is the digestive tract. Insert the tip of a toothpick just beneath the vein near the top of the shrimp, lifting it carefully to remove the entire vein in one motion. Deveining can be done using this method with the shell on or off.  This method keeps the shrimp intact while ensuring it’s clean and ready to cook. It’s an easy trick that requires no special tools, making it perfect for home cooks who want their shrimp to be pristine and appetizing. There is also an array of deveining tools you can purchase that make deveining a shrimp a quick and easy job. Southern Fried Shrimp: Prepping Shrimp Like a Pro Preparation is key.  Start by rinsing the shrimp under cold water. Drain and pat the shrimp dry with paper towels. This ensures the breading adheres properly. Marinate the shrimp in buttermilk for 10-30 minutes before coating with breadcrumbs. This will provide an extra layer of flavor. The buttermilk tenderizes the shrimp and adds a subtle tang that enhances the overall taste. How to Butterfly a Shrimp When frying large to extra-large shrimp, I always make sure to butterfly them. Butterflying shrimp is a simple technique that allows them to cook more evenly and gives them a beautiful presentation. To butterfly a shrimp, start by peeling and deveining it, leaving the tail on if you’d like. With a sharp knife, make a shallow cut along the back, from the head end to the tail, being careful not to cut all the way through. Gently press the shrimp open, spreading the two sides like the wings of a butterfly. Your shrimp are ready for frying, grilling, or any dish that calls for a little extra flair The Role of Buttermilk in Southern Fried Shrimp Buttermilk works wonders for frying shrimp by adding that perfect crunch! The lactic acid in buttermilk helps form a crispy coating when the shrimp hits the hot oil, boosting both texture and flavor. To prevent the batter from slipping off, ensure the shrimp are well-dried before dipping them in the buttermilk. Lift from buttermilk and gently press into the coating to help it stick. This way, you’ll have a beautifully crispy, golden bite every time.  There are several methods for coating shrimp for breading and frying.  If I don’t have buttermilk on hand, I will use one egg beaten in some whole milk.  If I want a lighter coating, I will use only milk.    Southern Fried Shrimp Starts with Perfect Breading The breading process is where the magic happens. In the South, flour and cornmeal are the go-to for breading. You can use them either separately or by combining equal parts of each and mixing well. Add your choice of spices to the mix. Even though I was raised eating shrimp fried in a batter of cornmeal and flour, I eventually discovered cracker meal. Cracker meal is now my go-to batter for all my fried foods. If you like a crispy texture, this coating provides a good, crispy finish without the need for double-dredging. How to Bread the Shrimp for the Perfect Southern Fried Shrimp Note: I usually do all the prep work before my crowd arrives.  The pre-breaded shrimp can be put in the refrigerator up to overnight.  This makes it easy to do the shrimp prep work the day before. Achieving the Perfect Golden Fry for Your Southern Fried Shrimp Crispy Crunchy Goodness The key to achieving the perfect fry lies in the oil temperature. Heat vegetable oil in a deep fryer or large cast-iron skillet to 350°F (175°C). Maintain a steady oil temperature by using a cooking thermometer. Use a slotted spoon or strainer to remove the shrimp from the oil. Allow the shrimp to rest on a wire rack instead of paper towels to preserve their crispiness. To achieve perfectly crispy shrimp, it’s best to fry them in small batches. Overcrowding the pan can lower the oil temperature, resulting in greasy food. Cook each batch for about 2-3 minutes on each side until they turn a lovely golden brown. When hosting a large gathering, I will fry fish and shrimp outside in a fish fryer with a minimum of 2 baskets. You can also buy deep-fat fryers for indoor use. When frying shrimp for small groups, I use a good cast-iron frying pan on the stovetop. Side Dishes to Complete Your Southern Fried Shrimp Feast No Southern feast is complete without a selection of mouthwatering side dishes. These accompaniments complement the fried shrimp perfectly, creating a well-rounded meal that showcases the best of Southern cuisine. Creamy Southern Coleslaw A classic side dish, creamy coleslaw provides a refreshing contrast to the crispy shrimp. Made with shredded cabbage, carrots, and a tangy mayonnaise-based dressing, it’s a cool and crunchy delight.  Go here for a coleslaw recipe that will become your favorite go-to recipe: Southern Baked Beans Southern baked beans are a delicious, hearty side dish. Simmered with smoky bacon, sweet molasses, and brown sugar, these beans develop a rich, layered flavor that’s both sweet and savory. Perfect alongside any Southern feast, these baked beans add a satisfying, down-home goodness that fills the heart as much as the stomach.  Classic Southern Potato Salad Southern potato salad is a creamy, comforting dish that’s the soul of any good cookout or family gathering. Made with tender, boiled potatoes, it’s mixed with mayonnaise, crunchy pickle relish, and hard-boiled eggs for extra richness.  Seasoned with salt, pepper, and often a sprinkle of paprika, this potato salad is smooth, savory, and flavorful in every bite.   If you want a simple but delicious potato salad recipe, go here: Crispy French Fries Crispy French fries are the ultimate companion to fried fish or shrimp, bringing that irresistible crunch and golden-brown perfection. French fries elevate any Southern seafood meal, adding a warm, familiar comfort that completes the plate with every delicious bite. This is where I save myself time in the kitchen by buying seasoned fries from my local grocery store. Classic Southern Hushpuppies I’ve come across countless tales about how hushpuppies got their quirky name. Some say it was nuns who coined it, while others claim it was fishermen, and still others insist that soldiers are to thank. The true origin may be lost to time, but there’s one thread all these stories share: the idea that “hushpuppies” came from a tradition of quieting hungry dogs. Southern cooks, as the story goes, would toss bits of fried cornbread to their barking dogs to keep them quiet while the main meal was cooking. They’d say, “Hush, puppy!” to calm the eager canines, and over time, these tasty little bites became known simply as “hushpuppies.” These deep-fried cornmeal balls are a quintessential Southern side.. Crispy on the outside and tender on the inside, hushpuppies are flavored with onions and spices, making them the perfect companion to fried shrimp. The Finishing Touch, But Only If There Is Room Finish on a sweet note with these classic Southern desserts, each offering a taste of Southern hospitality and charm. Fresh and Fruity Peach Cobbler Peach cobbler, with its juicy fruit filling and buttery, biscuit-like topping, is a delicious way to enjoy fresh peaches. For a decadent dessert, serve warm with vanilla ice cream. A Southern Classic: Banana Pudding Sweet, creamy banana pudding, full of bananas and layered with vanilla wafers. is a comforting and nostalgic Southern dessert. Its creamy texture...

The post Southern Fried Shrimp: The Complete Guide and Recipe Collection appeared first on Blissful Foods Plus.

]]> Fresh Southern Fried Shrimp

Introduction

Southern fried shrimp has a way of bringing friends and family together to create memories that linger long after the last bite. This is your guide through the journey of creating a Southern feast.  Starting with the star of the show, Southern fried shrimp, and extending to a variety of delightful side dishes, sweet desserts, and the perfect beverage to complement your meal.

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

The Magic of Southern Fried Shrimp

Southern fried shrimp is a dish that embodies the rich heritage and bold flavors of Southern cooking. The succulent shrimp, coated in a perfectly seasoned batter and fried to golden perfection, offers a crispy outer crust that gives way to a tender, juicy shrimp inside. It’s a wonderful blend of textures and tastes that epitomizes the charm of Southern hospitality.

Ingredients That Make Your Southern Fried Shrimp Sing

The key to unforgettable Southern fried shrimp lies in the quality and combination of ingredients. Fresh, plump shrimp are essential, and the breading mix, typically a blend of cornmeal and flour, must be seasoned with a medley of spices such as paprika, cayenne pepper, garlic powder, and a touch of salt. These ingredients create a crust that is both flavorful and crispy, ensuring each bite is a delight. Growing up, I always ate shrimp fried in a simple batter made from cornmeal and/or flour. But somewhere along the way, I discovered cracker meal—and now, it’s my go-to for perfectly crispy fried foods.

Choosing Only the Freshest Shrimp

Fresh Shrimp

Fresh shrimp is the cornerstone of this dish. I feel so fortunate to live near the coast, where my shrimp comes directly from the shrimp boat. It’s a delightful assurance that I’m using the freshest shrimp available! When selecting shrimp, look for those that feel firm and boast a gentle, ocean-kissed aroma. Avoid any that have a hint of ammonia or a slimy texture, as they won’t give you the delicious flavor you’re after.

Understanding the Shrimp Size Count

When selecting shrimp, consider the count per pound, as it determines the shrimp’s size and best use in recipes. Generally, a smaller count indicates a larger shrimp. Extra small 61 to 70 count per pound. Small shrimp, with counts of 51 to 60 or higher per pound, are great for dishes like shrimp scampi and stir-fries. Medium shrimp (41 to 50 per pound) are ideal for pasta or rice dishes. Medium-large shrimp have counts of 36 to 40, large shrimp 31 to 35, and extra-large shrimp 26 to 30. Jumbo shrimp count is 21 to 25, extra jumbo 16 to 20, colossal under 15, super colossal under 12, and extra colossal under 10 per pound. For fried shrimp. I like to use larger shrimp (typically large or extra large size is ideal. This size strikes a balance between being small enough to cook quickly and evenly, yet large enough to provide a juicy, flavorful bite with a crispy coating. Smaller shrimp can sometimes overcook or lose their texture when fried, while very large shrimp may require longer cooking times, which can affect the crispness of the coating.

How Much to Buy for Your Southern Fried Shrimp Feast

When it comes to Southern Fried Shrimp, there’s one golden rule for keeping everyone happy: plan for about a half-pound of shrimp per person if it’s the star of the meal! If you are serving a lot of sides with your shrimp, then you can get by with one-quarter pound per person. This rule keeps plates full, appetites satisfied, and leaves room for all those delicious sides! These are just general guidelines. I buy at least half a pound per person. So, whether you’re feeding a cozy family gathering or a whole crowd, this little guideline will help you serve up just the right amount of crispy, golden goodness every time.

The Why and How of Deveining Shrimp

Deveining a Shrimp

Why You Need to Devein Shrimp

Deveining shrimp isn’t just about aesthetics; it’s about enhancing the taste and texture of your dish. The dark vein is the shrimp’s digestive tract, and while it’s said to be safe to eat, it can carry sand or grit, which might add an unwanted, gritty texture or slightly bitter flavor. Removing it ensures a cleaner, more enjoyable bite, letting the shrimp’s sweet, tender flavor shine through in every dish.

How to Devein Shrimp

Deveining shrimp with a toothpick is a simple, effective technique that requires just a bit of finesse. After peeling the shrimp, locate the dark vein running along its back; this is the digestive tract. Insert the tip of a toothpick just beneath the vein near the top of the shrimp, lifting it carefully to remove the entire vein in one motion. Deveining can be done using this method with the shell on or off.  This method keeps the shrimp intact while ensuring it’s clean and ready to cook. It’s an easy trick that requires no special tools, making it perfect for home cooks who want their shrimp to be pristine and appetizing. There is also an array of deveining tools you can purchase that make deveining a shrimp a quick and easy job.

Southern Fried Shrimp: Prepping Shrimp Like a Pro

Preparation is key.  Start by rinsing the shrimp under cold water. Drain and pat the shrimp dry with paper towels. This ensures the breading adheres properly. Marinate the shrimp in buttermilk for 10-30 minutes before coating with breadcrumbs. This will provide an extra layer of flavor. The buttermilk tenderizes the shrimp and adds a subtle tang that enhances the overall taste.

How to Butterfly a Shrimp

When frying large to extra-large shrimp, I always make sure to butterfly them. Butterflying shrimp is a simple technique that allows them to cook more evenly and gives them a beautiful presentation. To butterfly a shrimp, start by peeling and deveining it, leaving the tail on if you’d like. With a sharp knife, make a shallow cut along the back, from the head end to the tail, being careful not to cut all the way through. Gently press the shrimp open, spreading the two sides like the wings of a butterfly. Your shrimp are ready for frying, grilling, or any dish that calls for a little extra flair

The Role of Buttermilk in Southern Fried Shrimp

Buttermilk works wonders for frying shrimp by adding that perfect crunch! The lactic acid in buttermilk helps form a crispy coating when the shrimp hits the hot oil, boosting both texture and flavor. To prevent the batter from slipping off, ensure the shrimp are well-dried before dipping them in the buttermilk. Lift from buttermilk and gently press into the coating to help it stick. This way, you’ll have a beautifully crispy, golden bite every time.  There are several methods for coating shrimp for breading and frying.  If I don’t have buttermilk on hand, I will use one egg beaten in some whole milk.  If I want a lighter coating, I will use only milk.   

Southern Fried Shrimp Starts with Perfect Breading

Southern Fried Shrimp

The breading process is where the magic happens. In the South, flour and cornmeal are the go-to for breading. You can use them either separately or by combining equal parts of each and mixing well. Add your choice of spices to the mix. Even though I was raised eating shrimp fried in a batter of cornmeal and flour, I eventually discovered cracker meal. Cracker meal is now my go-to batter for all my fried foods. If you like a crispy texture, this coating provides a good, crispy finish without the need for double-dredging.

How to Bread the Shrimp for the Perfect Southern Fried Shrimp

  • Dredge the buttermilk-coated shrimp in the breading mixture, pressing gently to ensure an even coat. Shake off excess buttermilk before dredging in breading.
  • Place each breaded shrimp on a platter side by side.
  • Once all shrimp are dredged in your choice of breading, place them in the refrigerator.
  • For an extra crispy finish, dip the breaded shrimp back into the buttermilk and then into the breading mixture again. 

Note: I usually do all the prep work before my crowd arrives.  The pre-breaded shrimp can be put in the refrigerator up to overnight.  This makes it easy to do the shrimp prep work the day before.

Achieving the Perfect Golden Fry for Your Southern Fried Shrimp

Crispy Crunchy Goodness

The key to achieving the perfect fry lies in the oil temperature. Heat vegetable oil in a deep fryer or large cast-iron skillet to 350°F (175°C). Maintain a steady oil temperature by using a cooking thermometer. Use a slotted spoon or strainer to remove the shrimp from the oil. Allow the shrimp to rest on a wire rack instead of paper towels to preserve their crispiness. To achieve perfectly crispy shrimp, it’s best to fry them in small batches. Overcrowding the pan can lower the oil temperature, resulting in greasy food. Cook each batch for about 2-3 minutes on each side until they turn a lovely golden brown. When hosting a large gathering, I will fry fish and shrimp outside in a fish fryer with a minimum of 2 baskets. You can also buy deep-fat fryers for indoor use. When frying shrimp for small groups, I use a good cast-iron frying pan on the stovetop.

Side Dishes to Complete Your Southern Fried Shrimp Feast

No Southern feast is complete without a selection of mouthwatering side dishes. These accompaniments complement the fried shrimp perfectly, creating a well-rounded meal that showcases the best of Southern cuisine.

Creamy Southern Coleslaw

A classic side dish, creamy coleslaw provides a refreshing contrast to the crispy shrimp. Made with shredded cabbage, carrots, and a tangy mayonnaise-based dressing, it’s a cool and crunchy delight.  Go here for a coleslaw recipe that will become your favorite go-to recipe:

My Best Coleslaw Recipe
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My Best Coleslaw Recipe

A sweet creamy cabbage and carrot coleslaw
Prep Time30 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 15 servings
Calories: 303kcal
Author: Mary Lou Coon

Equipment

Ingredients

  • 10 cups finely chopped cabbage Finely chopped cabbage is my preference, shredded cabbage will work just as well.
  • ½ cup grated or finely chopped carrot (your preference)
  • 2 cups Blue Plate mayonnaise or Miracle Whip is sweeter than mayonnaise, (your preference
  • 2 tsp apple cider vinegar You can also us white vinegar
  • ½ cup sugar
  • 1 tsp white pepper Famous
  • ½ tsp onion powder
  • ½ tsp garlic salt
  • ½ tsp celery seed (optional)

Instructions

  • Chop 1 large head of cabbage. One large head of cabbage will yield 10 cups of finely chopped cabbage. Drain any excess liquid from the chopped cabbage. Place in large mixing bowl. Note: If you prefer buying pre-shredded cabbage mix, make sure you buy a total of 10 cups.
  • Grate 1/2 cup of carrots and add to cabbage. Approximately 3 carrots equal 1/2 cup grated carrot.
  • Toss cabbage and carrots mixing thoroughly.
  • In a small mixing bowl, combine mayonnaise, sugar, onion powder, white pepper, garlic salt, and celery seed until thoroughly blended. Add this mixture to the cabbage-carrot mixture and blend thoroughly. Refrigerate for at least 4 hours before serving to allow the flavors to meld. Serve with your favorite BBQ or seafood menu.

If you tried this recipe, don’t forget to scroll up and tapthose stars! I’d love to know how it turned out for you.

    Notes

    This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.
     
     
     
     
     
     
     

    Nutrition

    Serving: 1serving | Calories: 303kcal | Carbohydrates: 14g | Protein: 1g | Fat: 25g | Cholesterol: 16mg | Sodium: 347mg | Fiber: 2g | Sugar: 11g

    Southern Baked Beans

    Southern baked beans are a delicious, hearty side dish. Simmered with smoky bacon, sweet molasses, and brown sugar, these beans develop a rich, layered flavor that’s both sweet and savory. Perfect alongside any Southern feast, these baked beans add a satisfying, down-home goodness that fills the heart as much as the stomach. 

    An easy delicious baked bean recipe with bacon and brown sugar
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    My Easy Delicious Baked Beans

    These easy Southern baked beans use simple pantry ingredients and come together fast. Perfect for BBQs, fish frys, cookouts, and family gatherings.
    Prep Time10 minutes
    Cook Time40 minutes
    Total Time45 minutes
    Course: Side Dish
    Cuisine: American Southern
    Servings: 8 servings
    Calories: 236kcal
    Author: Mary Lou Coon

    Equipment

    Ingredients

    Instructions

    • Preheat oven to 375℉
    • Spray your baking dish and set aside.
    • Mix the onion, ketchup, brown sugar, pork and beans together. Pour the mixture into a casserole dish and top with coarsely chopped pre-cooked bacon.
    • Bake at 375℉ in the oven for 35-40 minutes. Remove from the oven and keep warm until ready to serve. The beans should have thickened but not dried out. If the beans need to thicken more, bake an additional ten minutes.
    • When cooking for a large crowd, I aim to please as many people as possible. This recipe accomplishes that! Feel free to adjust it to suit your tastes. Sometimes, I like to add my favorite BBQ sauce for a smokier flavor, while others might include yellow mustard. Don’t hesitate to experiment and make it your own!

    If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.

      Notes

      Once your baked beans have cooled, if they appear too dry, thin them with chicken broth or water and mix well.
      This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

      Nutrition

      Serving: 1serving | Calories: 236kcal | Carbohydrates: 39g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 626mg | Potassium: 417mg | Fiber: 6g | Sugar: 16g

      Classic Southern Potato Salad

      Southern potato salad is a creamy, comforting dish that’s the soul of any good cookout or family gathering. Made with tender, boiled potatoes, it’s mixed with mayonnaise, crunchy pickle relish, and hard-boiled eggs for extra richness.  Seasoned with salt, pepper, and often a sprinkle of paprika, this potato salad is smooth, savory, and flavorful in every bite.   If you want a simple but delicious potato salad recipe, go here:

      a creamy potato salad made with a creamy mayonnaise, garlic powder, celery seed, salt and pepper dressing
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      My Favorite Potato Salad

      This is a traditional Southern creamy mayonnaise based Potato Salad, This potato salad recipe is versatile and suitable for various tastes, making it ideal for gatherings with loved ones. It can be easily adjusted to meet your family's preferences.
      Prep Time25 minutes
      Cook Time15 minutes
      Total Time40 minutes
      Course: Salad, Side Dish
      Cuisine: American Southern
      Servings: 8 servings
      Calories: 251kcal
      Author: Mary Lou Coon

      Equipment

      Ingredients

      • 2 lbs peeled potatoes and cut into chunks 1/2 to 3/4 inch cubes are best
      • ⅔ cup Blue Plate mayonnaise
      • ⅛ tsp white pepper
      • 1 tsp onion powder
      • 1 tsp garlic salt or to taste
      • 3 large eggs (boiled, peeled, and chopped)
      • ⅓ cup dill pickle relish (or sweet) I like dill but you can customize to your liking. For a different twist, try combining equal amounts of both sweet and dill pickle relish

      Instructions

      • Place the peeled potato chunks into a 4-quart saucepan and cover with water. (Note: I always salt my water to taste to give the potatoes a bump in flavor). Bring potatoes to a boil over high heat. Reduce the heat to low and simmer for 10-15 minutes just until potatoes are tender. Test after ten minutes. You want a fork to pierce the potato but it should not break apart. Drain and set aside to cool.
      • In a small pot, place 2-3 eggs and cover them with water. Bring the water to a boil. Once boiling, reduce the heat to medium and let the eggs boil for 11 minutes. After that, remove the pot from the heat and let the eggs sit for a couple of minutes. Rinse the eggs under cold water and let them cool until you are ready to peel them. Once peeled, cut each egg in half and remove the yolk from the white. I like to mash the yolk with a fork until smooth and set it aside. Then, chop the egg whites coarsely.
      • Combine mayonnaise with mashed egg yolk and mix until smooth. Add white pepper, onion powder, garlic salt, chopped egg whites, and either dill pickle or sweet pickle relish, depending on your preference. ( I do not drain the relish) Mix until everything is thoroughly blended.
      • Add the mixture to the cooked, slightly cooled potatoes. Gently mix until the potatoes are well coated, but avoid overmixing to prevent them from becoming mushy.
      • Chill in the refrigerator for 4 hours before serving to enhance the flavors. I prefer to prepare this recipe and refrigerate it overnight for the best flavor combination.
        Before serving, taste it to see if more salt is needed, then mix gently again.
      • Optional: Dress it up with green onions or chives before serving.

      If you tried this recipe, don’t forget to scroll up and tapthose stars! I’d love to know how it turned out for you.

        Notes

        This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

        Nutrition

        Serving: 1serving | Calories: 251kcal | Carbohydrates: 23g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 554mg | Potassium: 512mg | Fiber: 3g | Sugar: 1g

        Crispy French Fries

        Crispy French fries are the ultimate companion to fried fish or shrimp, bringing that irresistible crunch and golden-brown perfection. French fries elevate any Southern seafood meal, adding a warm, familiar comfort that completes the plate with every delicious bite. This is where I save myself time in the kitchen by buying seasoned fries from my local grocery store.

        Classic Southern Hushpuppies

        Golden Fried Hushpuppies

        I’ve come across countless tales about how hushpuppies got their quirky name. Some say it was nuns who coined it, while others claim it was fishermen, and still others insist that soldiers are to thank. The true origin may be lost to time, but there’s one thread all these stories share: the idea that “hushpuppies” came from a tradition of quieting hungry dogs. Southern cooks, as the story goes, would toss bits of fried cornbread to their barking dogs to keep them quiet while the main meal was cooking. They’d say, “Hush, puppy!” to calm the eager canines, and over time, these tasty little bites became known simply as “hushpuppies.”

        These deep-fried cornmeal balls are a quintessential Southern side.. Crispy on the outside and tender on the inside, hushpuppies are flavored with onions and spices, making them the perfect companion to fried shrimp.

        Print

        Southern Hushpuppies

        Southern Hushpuppie, crispy on the outside, tender and fluffy on the inside. These cornmeal gems are fried to perfection and bursting with that down-home flavor we all love. You will find this Southern gem at any Southern fish or shrimp fry get-together.
        Course Lunch, Dinner
        Cuisine American Southern
        Prep Time 15 minutes
        Cook Time 15 minutes
        Total Time 30 minutes
        Servings 3 dozen
        Calories 68kcal

        Equipment

        Ingredients

        Instructions

        Mixing Hushpuppies

        • Using a medium mixing bowl, stir together dry ingredients, the cornmeal, flour, baking soda, sugar and salt.
        • In a small mixing bowl beat the egg and buttermilk together. Add this mixture to the dry ingredients and mix until thoroughly mixed. Add the onion and blend all ingredients well.
        • Pour oil into your fry pan and heat to 375℉

        Fry Hushpuppies:

        • Drop batter by the tablespoonful into hot oil and fry in batches 3 minutes on each side until golden brown. It is easier to drop hushpuppies if after scooping the first hushpuppy and dropping it in the oil you dip your spoon in a glass of water before scooping the next hushpuppy.
        • Drain hushpuppies on papertowel and serve immediately.

        Variations:

        • You can get creative here and make these to you personal taste. Try adding 2-3 tbsp of seeded, diced jalapenos. If you don't like the texture of yellow or sweet onions when cooked, switch out the 1 cup of chopped onion for 1 tbsp of onion powder. Try using chopped green onion. Onion and fried bacon chopped, is another good variation.

        If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

          Notes

          This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

          Nutrition

          Serving: 1g | Calories: 68kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Cholesterol: 9mg

          The Finishing Touch, But Only If There Is Room

          Finish on a sweet note with these classic Southern desserts, each offering a taste of Southern hospitality and charm.

          Fresh and Fruity Peach Cobbler

          Peach cobbler, with its juicy fruit filling and buttery, biscuit-like topping, is a delicious way to enjoy fresh peaches. For a decadent dessert, serve warm with vanilla ice cream.

          Southern fruit cobblers, crisps, and dumplings
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          Classic Southern Peach Cobbler

          A classic Southern Peach Cobbler that is full of fresh, juicy peaches. A great summer dessert for all occasions.
          Prep Time15 minutes
          Cook Time45 minutes
          Total Time1 hour
          Course: Dessert
          Cuisine: American, Southern
          Servings: 10 servings
          Calories: 419kcal
          Author: Mary Lou Coon

          Equipment

          Ingredients

          Batter

          Pan Prep

          • ½ cup unsalted butter melted (1 stick) pour melted butter into 13 x 9 baking dish

          Peaches

          • 4 cups fresh sliced peaches (aprox. 6-8 peaches ) (can use canned peaches drained) Reserve juice. swap with the 1/4 cup water
          • 1 cup sugar
          • ¼ cup water
          • 1 Tbsp lemon juice

          Instructions

          Oven

          • Preheat the oven to 375℉

          Cook Peaches

          • Combine sliced peaches, 1 cup sugar, 1/4 cup water, and 1 Tbsp lemon juice in a saucepan and bring to a boil over high heat, stirring constantly for 1 minute. Reduce heat and simmer for about 10 minutes. Stirring occasionally until done. Remove from heat and set aside.

          Batter

          • Combine flour, sugar, baking powder, and salt and mix well.
          • Add milk to dry ingredients and mix thoroughly.

          Baking Pan

          • If you have not already done so, pour the melted butter in a 13 x 9 baking dish or pan.

          Assembly

          • Gently pour the batter over the butter in the baking dish. Do Not Stir.
          • Gently spoon cooked peached over the batter. Do Not Stir.
          • Optional: Sprinkle cinnamon on the top or add pecans or walnuts if you desire.

          Bake in a 375℉ preheated oven for 40-45 minutes

            If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

              Notes

              This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

              Nutrition

              Calories: 419kcal

              A Southern Classic: Banana Pudding

              Sweet, creamy banana pudding, full of bananas and layered with vanilla wafers. is a comforting and nostalgic Southern dessert. Its creamy texture and sweet flavor are sure to please. 

              creamy,banana pudding with vanilla wafers
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              The Best No-Cook Banana Pudding

              This no-cook banana pudding is rich, creamy, and full of banana flavor. Perfect for crowds, it’s easy to make ahead, with soft vanilla wafer layers that blend beautifully for a classic, irresistible dessert.
              Prep Time30 minutes
              Total Time30 minutes
              Course: Dessert
              Cuisine: American
              Servings: 20 people
              Calories: 404kcal
              Author: Mary Lou Coon

              Equipment

              Ingredients

              Instructions

              • Pour milk into a large mixing bowl and add the banana and vanilla instant pudding mix. Beat with an electric mixer or whisk for 2 minutes.
              • Add the sweetened condensed milk to the pudding mixture and blend thoroughly.
              • Add whipped cream and slowly blend into the pudding mixture.

              Layering the Pudding

              • Step One: Spread an even layer of banana pudding on the bottom of your serving container.
              • Step two: Place vanilla wafers on the pudding layer. It is important to place the vanilla wafers on top of the pudding layer to ensure they soften, adding texture and more flavor to this delicious dessert.
              • Step Three: Place a layer of sliced bananas on the vanilla wafers.
              • Repeat this process, ending with a layer of pudding as the top layer.
              • Finishing Touch: I usually crush some vanilla wafers and add them as a final layer, and at times, I will top with a layer of whipped cream plus crushed vanilla wafers as a finishing touch.
              • Place the banana pudding in the refrigerator for several hours before serving to make sure the vanilla wafers have softened before serving. I usually will make this the night before just to be sure all the flavors meld and the cookies are soft.

              If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.

                Notes

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                Nutrition

                Serving: 1serving | Calories: 404kcal | Carbohydrates: 66g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 284mg | Potassium: 455mg | Fiber: 2g | Sugar: 42g

                The Perfect Drink for Your Southern Feast

                Complement your feast with this refreshing Southern beverage.

                Refreshing Sweet Iced Tea

                The drink of choice at a Southern shrimp fry is Sweet Iced Tea. You will always find Sweet Iced Tea front and center. Brewed strong and sweetened generously, it’s the perfect thirst-quencher for a hot day.

                Southern Sweet Iced Tea
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                Southern Sweet Iced Tea

                Southern Sweet Iced Tea is just the right balance of strong, smooth black tea and sweet, sugary goodness. This recipe is a summer essential that’s easy to whip up and even easier to enjoy. Serve it over ice with a slice of lemon for that signature Southern charm.
                Course beverage
                Cuisine American Southern
                Prep Time 5 minutes
                Cook Time 3 minutes
                Steep Time 15 minutes
                Total Time 23 minutes
                Servings 1 gallon
                Calories 146kcal
                Author Mary Lou Coon

                Equipment

                Ingredients

                Instructions

                Boil

                • Boil: Bring 1 quart of water to boil in a tea kettle or medium saucepan. Remove from heat and drop in 4 family size tea bags and allow to steep for 15 minutes.
                • Sweeten: Classic Southern Sweet Tea is known to be very sweet. Adjust the sugar to your taste. In a gallon tea pitcher, add 1½ to 2 cups of sugar. Pour 1/2 of the warm steeped tea over the sugar and mix to help to dissolve the sugar. Pour the rest of the tea into the pitcher. Add a pinch of baking soda and stir well. If serving immediately the soda may not be necessary. (baking soda mellows the tannins in the tea giving you a smoother-tasting tea) Fill the pitcher with cold water and place in the refrigerator until ready to serve. Serve over ice.
                  Note: Baking soda mellows the tannins in the tea giving you a smoother-tasting tea. If you are serving sweet tea immediately you could probably skip this step.
                  Always dissolve your sugar in warm tea before filling the pitcher with cold water. Some Southern cooks will make a simple syrup with sugar and water, then add this to warm tea before filling the tea pitcher with cold water to fill tea pitcher. Never totally mix your tea and water and then add sugar at the end of the process.

                If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

                  Notes

                   
                  This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

                  Nutrition

                  Serving: 16ounces | Calories: 146kcal | Carbohydrates: 39g

                  Conclusion

                  Creating a Southern feast is more than just cooking a meal; it’s about embracing a culture of hospitality, flavor, and tradition. From the crispy, golden shrimp to the comforting side dishes and decadent desserts, each element of this feast offers a taste of the South that’s sure to leave a lasting impression. Round up your friends and family, roll up your sleeves, and treat yourselves to a Southern Fried Shrimp feast! Savor each crispy, delicious bite together—enjoy!

                  Happy Cooking!

                  Take a look at some of my Baking and Cooking Tips and Tricks.

                  This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you

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