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Shrimp Dinner Recipe

Name: Catfish Hole Fayettevilles Shrimp Dinner Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound Raw shrimp, peeled and deveined; 3 cloves Garlic, minced; 2 tablespoons Olive oil; 2 tablespoons Lemon juice; 1 teaspoon Paprika; to taste Salt; to taste Black pepper; 2 large Potatoes, cut into fries; 4 cups Vegetable oil; to taste Salt; 4 cups Green cabbage, shredded; 1 cup Carrots, shredded; 1 cup Mayonnaise; 2 tablespoons Apple cider vinegar; 1 tablespoon Sugar; to taste Salt; to taste Black pepper

Inspired by Catfish Hole Fayetteville

Time1h

Serves4

Served with fries and coleslaw.

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Ingredients

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Shrimp

1 pound Raw shrimp, peeled and deveined

3 cloves Garlic, minced

2 tablespoons olive oil

2 tablespoons ReaLemon lemon juice

1 teaspoon Watkins paprika

to taste Celtic sea salt

to taste black pepper

Fries

2 large Potatoes, cut into fries

4 cups Tuscany sunflower oil

to taste Celtic sea salt

Coleslaw

4 cups Green cabbage, shredded

1 cup Carrots, shredded

1 cup Mayonnaise

2 tablespoons Apple cider vinegar

1 tablespoon sugar

to taste Celtic sea salt

to taste black pepper

Method

Shrimp

Marinate the Shrimp

In a bowl, combine the raw shrimp, minced garlic, olive oil, lemon juice, paprika, salt, and black pepper. Toss to coat the shrimp evenly. Cover and let it marinate in the refrigerator for at least 15 minutes.

Cook the Shrimp

Heat a skillet over medium-high heat. Add the marinated shrimp to the skillet and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat and set aside.

Fries

Prepare the Potatoes

Rinse the potatoes under cold water and cut them into fries. Pat them dry with a towel.

Heat the Oil

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).

Fry the Potatoes

Carefully add the cut potatoes to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Season with salt while still hot.

Coleslaw

Mix the Vegetables

In a large bowl, combine the shredded cabbage and carrots. Toss to mix well.

Make the Dressing

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

Combine and Chill

Pour the dressing over the cabbage and carrots. Toss well to coat everything evenly. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.