Calcasieu River Camp Fried Gulf Shrimp and New Potatoes Bunny Bread, Sliced Creole Tomatoes, and Ketchup

Photo by Beth Kirby

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4-6 servings

  • 6 eggs
  • ½ cup milk
  • ¼ cup cold water
  • 4 pounds medium Gulf brown shrimp, peeled and deveined
  • 2 pounds all-purpose flour
  • 1 tablespoon lemon pepper
  • 3 tablespoons salt
  • 3 tablespoons Tony Chachere’s Creole Seasoning
  • 5 pounds red potatoes, sliced
  • 5 creole tomatoes or other acidic, vine-ripened tomatoes
  • Salt and pepper
  • 6 quarts peanut oil
  • Ketchup
  • 1 bag Bunny brand white bread
  • Propane burner with fry pot and basket
  • 4 large zip-close bags
  • Paper towels
  • Headlamp (This makes it easier after dark because it always takes longer to do this than you think!)
  1. In a bowl whisk the eggs and combine with the milk and water.
  2. Divide peeled shrimp between 2 zip-close bags and pour the egg mixture evenly over the shrimp in each bag.
  3. In a bowl, mix the flour, lemon pepper, salt, and creole seasoning. Then add ½ flour mixture to 2 additional zip-close bags.
  4. Slice the red potatoes with a knife into chips (they will be uneven—that’s the idea!), and reserve in a bowl of cold water to prevent browning.
  5. Slice the tomatoes, arrange on a plate, and season liberally with salt and pepper.
  6. Heat the peanut oil over medium heat to approximately 225 degrees. Drain the potatoes well and add about half of them to the fry pot, simmering for 7−8 minutes.
  7. Turn heat up to high and crisp the potatoes. Remove when they start to brown around the edges.
  8. Drain on paper towels and season immediately with salt and pepper.
  9. Enjoy the potatoes with a dab of ketchup while you start the next batch.
  10. By hand, transfer the shrimp to a flour bag, leaving the egg wash behind, then close the flour bag and shake vigorously.
  11. Turn heat back up to medium-high and drop in a shrimp; if it floats then quickly add the rest.
  12. Fry for 2−3 minutes until crispy and brown.
  13. Drain on paper towels (next to what is left of the potatoes) and repeat with remaining shrimp.
  14. Serve immediately with the sliced tomatoes, more ketchup, and Bunny bread.
  • from Chef Erik Niel of Easy Bistro & Bar, Chattanooga, TN

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