Last One- I Promise

I hope you've been enjoying some of posts from when we were on our beach vacation. But I accept the fact that some of you are hating me about now (more than likely those of you who were sweltering in 106 degree heat and humidity while I was laying in the comfortable 85 degree sun, with a cool ocean breeze), so this will be my last post about the yummy food we ate while in Florida!

If you are lucky enough to vacation seaside, then like us, you know how affordable and fresh the seafood is when the restaurants/markets are getting it right off the boats in the morning so it can be on your table by that evening. So for us, there is nothing better than taking full advantage of that, and eating as much as we possible can while we can. Even after enjoying the Barbecued Shrimp and Fried Oysters I already shared with you, we still wanted more! And to be more specific, Alex wanted more...and more....and more. So this time, we decided it would be once again be shrimp and our favorite market was happy to oblige and were incredibly generous! (We asked for 1 pound and ended up with 2 1/2 for the same price!) I wanted to give them a little "kick" but still be tolerable for Alex, so feel free to adjust the heat level to suit your tastes. These were crispy yet tender, and had just the right amount of heat to jazz them up a little. I hope the next time your on vacation you take the opportunity to enjoy the foods that are fresh and available to whatever area you are in, and remember to support the local foodies because they will treat you right!

Crispy Cajun Shrimp
2 1/2 pounds (41/50 count) shrimp, shelled and deveined
3 TBS Cajun seasoning
5 dashes Tabasco sauce
2 c. corn flour or seafood breading
Vegetable Oil
Salt to taste
Lemon wedges, optional

Clean shrimp and rinse well. Place in medium bowl and mix with Cajun seasoning and Tabasco. Chill for 30 minutes. Dredge shrimp in flour and remove excess. Heat oil to medium (350 in electric skillet). Fry shrimp in small batches, for about 5-6 minutes each until golden brown on both sides. Drain well on paper towels. Season w/ salt. Serve with lemon if desired.

Shared on Lady Behind The Curtain July 11, 2012
Shared on Miz Helen's Country Cottage July 12, 2012 
Shared on The Country Cook July 13, 2012

Seafood at Very Good Recipes
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