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We had an unexpected treat last night because Kyle came home to visit.

Being a college man living in an apartment, he’s always ready for a home-cooked meal and tonight it was fried shrimp.  Frying shrimp is our version of killing the fatted calf for Kyle.   Everyone of our children has their own special dish and this is one of Kyle’s.

But he’s not alone.  Our entire family enjoys this meal though we don’t believe all fried shrimp are created equal — especially this far north of the ocean.  So here’s my confession–we’re a proud bunch of seafood snobs.  We’ve found nothing in OKC to compare to the melt-in-your mouth seafood so plentiful on the Texas Gulf Coast where fried shrimp is a menu staple — from the humblest of fish shacks to nationally acclaimed 4 star dining establishments.

If you’re ever near Surfside, Texas, treat yourself to either of these — Inn on the River on 2nd Street in downtown Freeport, or my personal favorite — owned by Greeks who serve a Greek salad that’s a meal in itself — Red Snapper Inn on the Blue Water Highway.  There are too many to list, but these all sit within a few miles of Surfside.  And if you’ve eaten you’re way through this list and find yourself craving more — any local will be glad to point you in the direction of their favorite place.

So what do seafood snobs do if living in land-locked OKC?   Well, if they want the best, they stay home and cook like we do.  And thanks to my good friend Wynona, whose aunt once owned her own seafood place, we gratefully use this recipe to make our own mouth-watering  fried shrimp.

The secret is the batter and having hot oil to fry the shrimp quick — it takes at least two inches of oil in a deep skillet.  We serve it with french fries and usually some cole slaw and cornbread.  Living up to its name, it’s as easy as one- two-three.

1-2-3 Shrimp Fry Batter

1 Pint Buttermilk

2 t. baking powder

3 T. white vinegar

Soak cleaned shrimp in mixture for 15 mins.  Dredge in flour.  Fry in hot oil — three to five minutes until shrimp are pink on the inside, golden on the out.

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