I was thinking of making Coconut shrimp for a family member that is coming
into town. The recipe requires frying of the battered shrimp. I would like
to do this ahead of time so it is ready when he arrives.

Can I keep the fried shrimp in foil in a warmed oven or would it get soggy?

LP wrote:

> I was thinking of making Coconut shrimp for a family member that is coming
> into town. The recipe requires frying of the battered shrimp. I would like
> to do this ahead of time so it is ready when he arrives.
>
> Can I keep the fried shrimp in foil in a warmed oven or would it get soggy?
>
>

Probably not soggy, the shrimp will continue to cook from the heat and
you'll have dry, tough, nasty overcooked shrimp sitting in a puddle of
oil that drips out of the batter as it waits for your guest.

Deep fried food is always best when served fresh from the fryer. Better
texture and flavor.

How about making up the batter and letting that sit, then whipping up
some drinks and snacks when your friend is settled at your house. You
can chat, fry some shrimp, chat some more, pour another drink, talk, and
fry more shrimp.



Dawn

The coconut shrimp that come frozen from Trader Joe's seem already fried....you
put them in the oven for awhile. I would imagine, though, that they are
somewhat undercooked when frozen.

-jen
Half the people you know are below average. -Steven Wright

"JLove98905" > wrote in message
...
> The coconut shrimp that come frozen from Trader Joe's seem already
fried....you
> put them in the oven for awhile. I would imagine, though, that they are
> somewhat undercooked when frozen.
>
> -jen
> Half the people you know are below average. -Steven Wright
>
>

I always think that when you take pre-breaded shrimp and bake them in an
oven they come out kind of chewy. That's just my opinion, tho, and maybe
it's just the brand that I've gotten before.

kili

"JLove98905" > wrote in message
...
> The coconut shrimp that come frozen from Trader Joe's seem already
fried....you
> put them in the oven for awhile. I would imagine, though, that they are
> somewhat undercooked when frozen.
>
> -jen
> Half the people you know are below average. -Steven Wright
>
>

I always think that when you take pre-breaded shrimp and bake them in an
oven they come out kind of chewy. That's just my opinion, tho, and maybe
it's just the brand that I've gotten before.

kili

The coconut shrimp that come frozen from Trader Joe's seem already fried....you
put them in the oven for awhile. I would imagine, though, that they are
somewhat undercooked when frozen.

-jen
Half the people you know are below average. -Steven Wright

LP wrote:

> I was thinking of making Coconut shrimp for a family member that is coming
> into town. The recipe requires frying of the battered shrimp. I would like
> to do this ahead of time so it is ready when he arrives.
>
> Can I keep the fried shrimp in foil in a warmed oven or would it get soggy?
>
>

Probably not soggy, the shrimp will continue to cook from the heat and
you'll have dry, tough, nasty overcooked shrimp sitting in a puddle of
oil that drips out of the batter as it waits for your guest.

Deep fried food is always best when served fresh from the fryer. Better
texture and flavor.

How about making up the batter and letting that sit, then whipping up
some drinks and snacks when your friend is settled at your house. You
can chat, fry some shrimp, chat some more, pour another drink, talk, and
fry more shrimp.



Dawn

"LP" > wrote in message .com>...
> I was thinking of making Coconut shrimp for a family member that is coming
> into town. The recipe requires frying of the battered shrimp. I would like
> to do this ahead of time so it is ready when he arrives.
>
> Can I keep the fried shrimp in foil in a warmed oven or would it get soggy?

Not for long; it'll get soggy. You might be able to hold it for an
hour or two. But shrimp cook so fast that I'm not sure there's any
percentage in frying 'em in advance.

If you are fortunate enough to have fresh (not frozen and thawed)
shrimp, you can make them up in advance and freeze them; with an
adequate fryer, you can fry them directly out of the freezer.
Otherwise, you can still make them up in advance and hold them for a
day in the refrigerator, then fry them at the last minute.

--
Chris Green

"LP" > wrote in message .com>...
> I was thinking of making Coconut shrimp for a family member that is coming
> into town. The recipe requires frying of the battered shrimp. I would like
> to do this ahead of time so it is ready when he arrives.
>
> Can I keep the fried shrimp in foil in a warmed oven or would it get soggy?

Not for long; it'll get soggy. You might be able to hold it for an
hour or two. But shrimp cook so fast that I'm not sure there's any
percentage in frying 'em in advance.

If you are fortunate enough to have fresh (not frozen and thawed)
shrimp, you can make them up in advance and freeze them; with an
adequate fryer, you can fry them directly out of the freezer.
Otherwise, you can still make them up in advance and hold them for a
day in the refrigerator, then fry them at the last minute.

--
Chris Green

LP wrote:

> I was thinking of making Coconut shrimp for a family member that is coming
> into town. The recipe requires frying of the battered shrimp. I would like
> to do this ahead of time so it is ready when he arrives.
>
> Can I keep the fried shrimp in foil in a warmed oven or would it get soggy?

Fried foods always taste best right out of the fryer. You can have them
battered and ready to go and then pop them into the fryer when you are ready
for them.

A local restaurant used to do wonderful coconut shrimp and served them with a
sauce made of bitter marmalade, balsamic vinegar and a bit of mustard powder.

LP wrote:

> I was thinking of making Coconut shrimp for a family member that is coming
> into town. The recipe requires frying of the battered shrimp. I would like
> to do this ahead of time so it is ready when he arrives.
>
> Can I keep the fried shrimp in foil in a warmed oven or would it get soggy?

Fried foods always taste best right out of the fryer. You can have them
battered and ready to go and then pop them into the fryer when you are ready
for them.

A local restaurant used to do wonderful coconut shrimp and served them with a
sauce made of bitter marmalade, balsamic vinegar and a bit of mustard powder.