“My fried shrimp are covered in just enough flour to give them a light, crunchy fried layer,” writes Emily Meggett in her new cookbook, Gullah Geechee Homecooking: Recipes from The Matriarch of Edisto Island. “I use medium-sized shrimp, which aren’t as easily drowned out by oil and breading as the shrimp you find in restaurants. It seems like any time I made fried shrimp, everyone on the island somehow knew. I’d make a big batch so I could serve my family and anyone who stopped by. This recipe will give you plenty of shrimp, enough for family, guests, and anybody who ‘just happens’ to stop by. And if you eat the shrimp tails, nobody knows how many shrimp you had.
“I always serve these with my cocktail sauce or pink sauce (see below for recipes).”