Recipe Rescue: Poppin’ Pan Fried Shrimp And Skins!

Shrimp is always a quick go to meal. I buy the raw and deveined bag's o' plenty when they go on sale at my local grocery store. They thaw quickly and cook just as fast. Tonight, let's pan fry them with a light coating and serve some tasty tater skins along side with a spicy mayo for dipping.

What You'll Need:

1 to 1/12 pounds shrimp
1/2 cup all purpose flour
1 tsp cayenne pepper
4 medium potatoes
4 Tbsp olive oil
juice of one lemon
1 tsp Franks Red Hot
pinch of salt
dried parsley
s/p to taste
1/2 cup cheddar cheese (optional)

Putting It All Together:

empty the shrimp into a large
strainer and rinse with cold water,
if still frozen let sit out a bit.

place shrimp in a gallon baggie
with 2 Tbsp of the olive oil,
juice of one lemon, pinch of salt
and Franks Red Hot. Put in fridge
for no more than 30 minutes. The lemon
and red hot will actually start to cook
the shrimp if left much longer.

while the shrimp are marinating
microwave the potatoes for about
5-7 minutes. cut in half and scoop
out half of the insides, save the inside
'pulp' for fried potatoes with breakfast
or turn with some mayo, celery and egg
for a makeshift potato salad for tomorrow's
lunch.

coat the potato skins with olive oil and
sprinkle on some salt and pepper. cook in
a 400 degree oven for 20 minutes or until
crisp, if using cheese, put this on in the
last five minutes. top with dried parsley.

In a medium sized bowl combine the flour and
cayenne pepper. lightly coat the shrimp, no
milk bath, we are going for a very light coating.
then set aside on a cookie sheet lined with parchment
paper.

heat medium sized skillet to medium high heat
and add a drizzle of olive oil, swirl it around
and add two handfuls of shrimp. shrimp will need to
cook about 2-3 minutes on each side, till pink and
firm. remove and set on a cookie sheet lined with
paper towels and repeat till done.

while a batch of shrimp is cooking you can
make a spicy mayo for dipping. use about
2-4 Tbs of mayo with a Tbsp of Franks Red Hot
and a tsp of cayenne pepper, mix well and put
in fridge till dinner is done.

OPTIONAL: before serving shrimp squeeze half
a lemon over the top, sprinkle
with a bit of sea salt and parsley.