The Wreck’s Super Fresh (and Super Simple) Fried Shrimp

When Hurricane Hugo roared over Mount Pleasant, South Carolina, in September of 1989, it tossed ashore an old trawler, impaling it into the ground along Shem Creek. While the wreckage of the Richard & Charlene was ultimately removed, in its place stands what might be the perfect fried seafood joint—appropriately called the Wreck of the Richard & Charlene. The fried shrimp—the pride of late owner Fred Scott, who opened the restaurant in 1991—are a standout, always perfectly crispy and golden, flanked by fries and tartar and cocktail sauce. Current owner Allison Cagle says the real secret is fresh-as-fresh-can-be shrimp that come straight from the neighboring dock to the restaurant. A trip to the Wreck is worth it for the incredible views, but you can also fry up some freshies at home. Be sure to raise a glass to the old trawler.

Ingredients

The Wreck’s Fried Shrimp (Yield: 4 to 6 servings)

Canola or peanut oil for frying
2 lb. fresh shrimp, peeled and headed with tails on
1 cup whole milk
2 cups House-Autry Seafood Breader

Preparation

In a deep, heavy saucepan (such as a Dutch oven), heat 3 inches of oil to 350°. Pour milk into a shallow dish and add seafood breader into a separate dish. Dredge shrimp in breader, shake off excess, then dredge in milk. Dredge in breader one more time, again shaking off excess. Begin frying in batches, being mindful not to overcrowd the pan. (Overcrowding will lower the oil temperature and result in a less crispy exterior). Cook for about 4 minutes, flipping the shrimp halfway through. Drain on a paper-towel lined baking sheet. Serve with cocktail and tartar sauce.