The RV Chronicles — Wanna buy a house? (Recipe: Classic Fried Shrimp)

Our Chestnut Lane home has been on the market for almost a year. Maybe longer. I’ve lost track of time here in the Jimmy Rockford.

With the lack of interest in this totally updated 2,400-square-foot beauty, I’m beginning to think it’s haunted. Nope. We’ve experienced nary a nibble from would-be home buyers.

Perhaps the kitchen turns people off?
We only spent half of our life savings creating a galley that any chef would be proud of. A professional range and grill. A pallet’s worth of travertine. Two-inch thick counters made of granite. Hell, there’s even a pot filler and a vent hood that actually vents. I guess people are more into microwave meals these days.

Could it be the three custom bathrooms?
Sure, hand crafted tile showers can have the vacation effect. But apparently, men have no say-so when it comes to buying, because ours is the only house in the neighborhood with a shiny new urinal (The result of one of the very few arguments I’ve ever won with my wife). What’s up ladies? You actually like yelling at your man to put the seat down?

Maybe it’s what they don’t see.
Texas summers are sweltering, and to help out the almost-new central a/c unit, we installed a horizontal air-flow fan in the attic. We designed it to pull cooler outside air from a shaded area on the north side of the structure and swiftly move it out to the south side. That stainless industrial-strength contraption is powered by the 220v electrical service.

Indeed, I had to dip into my professional pizza oven savings for that little upgrade, but at least I can operate my photo lights and run the microwave while seven televisions throughout the house simultaneously pull an Internet signal from (installed throughout) Cat 6 cable. Do people not care about staying cool, saving on electricity costs or fast Internet service these days?

Ha! Must be the property!
The home sits on about one-half an acre in a quiet neighborhood. Centipede grass drapes the front lawn; the huge backyard is shaded by three mature pecan trees. It’s a fantastic place to relax, grow a garden, smoke a brisket or feed 50 of your closest friends.

Then again, if all 50 showed up, you’d have to spend some time actually cooking in that gourmet kitchen. And those bathrooms might get used … even the urinal.

—30—

Fortunately, one doesn’t need a $7,000 range to prepare the same crispy sweet succulent shrimp that you generally only eat while on a beach vacation. I prepared the shrimp in the photo in my trusty 12-inch cast iron skillet on an old Coleman stove. (Such is often necessary while living an RV life.)

Two things: The egg bath is necessary to brown the breading quickly while keeping the shrimp plump and juicy. Also, use self-rising flour. I’ve not investigated the science behind it, but it provides a lighter crispier coating than its all-purpose counterpart — in this recipe, anyway.

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Classic Fried Shrimp

Fried shrimp on plate

Classic Fried Shrimp — Just like you’ve eaten on a beach vacation. Crispy. Succulent. Divine.

 

5.0 from 7 reviews
Classic Fried Shrimp
 
Classic Fried Shrimp — This is the unpretentious version you'll find at those mom & pop shanties along Southern U.S. beaches. Crispy. Succulent. Divine.
Author:
Recipe type: Seafood
Serves: 2
Ingredients
  • 1 lb – Jumbo Shrimp (16-20 count), peeled and deveined w/ the tail left on
  • 1 – Large egg, beaten
  • 2 tsp – Old Bay Seasoning
  • 1 cup – Self-rising flour
  • Neutral oil (enough for about 1 inch of depth in a skillet)
Instructions
  1. Preheat oil to 375° F.
  2. In a bowl, season shrimp with Old Bay, mix by hand.
  3. Add egg, mix by hand so that all shrimp are coated.
  4. Dredge shrimp in flour; shake off excess and gently place in hot oil. Do not crowd the pan — fry in batches.
  5. Fry shrimp until golden brown on the bottom side, about 1 minute, then gently flip.
  6. Fry on the flip side for another minute; remove and place on a paper plate.**
  7. Serve with tartar or cocktail sauce.
Notes
**-I don't line my plates with paper towels, as it tends to create enough steam to affect the crispiness of the shrimp. You'll notice, when you transfer shrimp to the serving platter(s), that plenty of oil is left behind on the paper plate.

 

 

Comments

  1. Oh Adam! The house sounds lovely! I’ll keep my fingers crossed for a perfect buyer. Would love those pecan trees!!! Do you still have all the citrus trees too? I’d love one (or several) of those! For now, like you, I’ll settle for the shrimp. Which also looks amazing btw!

    • adamjholland says:

      You are very kind, Sara. Thank you. And my citrus trees sit in pots just beyond the Jimmy Rockford’s aluminum doorway. It’s a crowded little yard, but a heck of lot easier to keep everything watered. ;-)

  2. The home sounds beautiful! Love the shrimp!

  3. Oh how I love classic fried shrimp and your’s look larapin’ good! I’m sorry you can’t seem to sell your house – We are looking for one as I write this – too bad yours isn’t here although it sounds like it would be out of our price range it’s so incredible! good luck and I hope it sells soon!

  4. Dang!! That must be terribly frustrating about your house! It’s sounds like a dream home to me! Shoot me the link to it, I have several friends in Texas, and several friends that are real estate agents. You never know where a nibble could come from! ;) And showing my hubby that shrimp!! (I can’t have it, it will kill me, but I love to cook it for him when he lets me!) Maybe I could double the flour mixture and use half for oysters for me? I think it would work great for oysters! (If interested, you might like my homemade tartar sauce and homemade cocktail sauce! Just sayin’. ;) ) Good luck with selling your house! Fingers crossed, too!!!!!!

    • adamjholland says:

      Thank you, Kelly. And this absolutely works for oysters. Same method. Same everything. (I’ve done it several times.) The cocktail sauce in the photo is my homemade version, which is not much different than anyone else’s. Except I add Old Bay and a couple of drops of Pickapeppa sauce (the red one). I was lazy on the tartar (I usually make remoulade) and used Duke’s brand. It’s really good, but I’ll bet your homemade version is better. Headed over to your stomping grounds right now!

  5. Blame your Realtor. :) That’s what they’re for. Our real estate market in Denver is crazy. Housing selling within minutes after going on the market. I’m sorry for this frustration you’re going through, this too will pass. Now, thanks to you, I’m craving fried shrimp.

    • adamjholland says:

      We’ve hired a second Realtor and she seems a little hungrier. Houses have been selling right and left in our neighborhood. I’m hoping we can put a ‘sold’ sign on it before my youngest goes to college — in 10 years.

  6. Kathryn @ anotherfoodieblogger says:

    Damn, that looks good Adam! I sure hope you can sell your house soon and get outta the Rockford. However, your adventures in it have been wonderful to read about! You still make some great food in that little house of yours. xoxo

    • adamjholland says:

      You’re very kind, Kathryn. Now that the family is (mostly) here, I’ll have to up my tiny kitchen game. Should be interesting.

  7. I’ll second what everyone else said about the house. Good luck! If you could just shift it about 3000 miles east, I might be interested.

    Any suggestions for what one might use as a substitute for Old Bay Seasoning?

    • adamjholland says:

      Eda – Old Bay is a combination of 11 herbs and spices.. Strange, huh? If you don’t have it or can’t get it, there are numerous substitute recipes out there on the Internet. Otherwise, I’d use some spicy paprika and celery salt — if I had to pick two spices from the mix.

  8. First, these shrimp have me drooling. You’re pictures always have me wanting to reach in and take a bite. Second, it’s probably the realtor. You want the one that rolls up to your house in a Mercedes. Good luck!!! You could alway bury a St. Joseph statue. haha

    • adamjholland says:

      You are very kind, Tammy. In fact, I’ve had a very difficult time with photos here at the Jimmy Rockford. I’m switching back and forth between my nifty mirrorless SLR and my trusty Nikon D90 — both with high end glass. I’ve gone into auto mode, shutter priority and aperture priority and flat-out manual to no avail. Something is just missing. Enough of the woe is me stuff… Thank you! And I’ve considered burying that statue. Upside down, yes?

  9. I would jump on this property if (a) we were looking to move, and (b) we were moving south. I love the sounds of your kitchen. Urinal??? Hmmm…..

    Great recipe!

  10. I’m still on the fence about selling my house, and I know I would love your kitchen…too bad I’m in Bama. The shrimp looks fabulous :)

    • adamjholland says:

      Thank you, Shea. I’m starting to be on the fence about Chestnut Lane … Except a daily 8 hour commute just doesn’t sit well with me.

  11. Kath the Cook says:

    Good god man! Do the St. Joseph statue – they even sell St. Joseph ‘sell your house’ kits on Amazon! Use your Prime.

    It’s been a year – what could it possibly hurt? it might actually sell. good luck with it… yeah, the urinal…. hmmmm

  12. Mmmm….fried shrimp. One of my favorites. Those look amazing. Home made tartar and cocktail sauce?

    We did bacon wrapped shrimp last night, but still prefer fried.

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