Holiday Recipe from Chef Becky Rose
A Rose Family favorite
My favorite seafood Christmas tradition is one that’s been in my family for as long as I can remember — frying up fresh shrimp from Dad’s boat and serving it with homemade potatoes and a big bowl of creamy coleslaw. There’s something magical about gathering around the kitchen, the smell of cornmeal sizzling in the pan, everyone sneaking shrimp before they even make it to the table.
It’s simple coastal cooking, but it’s the kind that brings everyone together. Fresh shrimp, hot crispy potatoes, coleslaw… there’s just nothing better. It tastes like home, it tastes like the holidays, and it always reminds us how lucky we are to live in a place where seafood is part of our story.
No matter what else is happening — decorations, celebrations, countdowns — that plate of fried shrimp is what makes it feel like Christmas to us.
Cornmeal-Fried Shrimp With Potatoes & Creamy Slaw
A true “from Dad’s boat” classic
Ingredients
Cornmeal Shrimp
2 lbs fresh NC shrimp
1 cup fine cornmeal
½ cup flour
Salt & pepper
1 tsp paprika
1 tsp garlic powder
Buttermilk for soaking
Oil for frying
Homemade Potatoes
4–5 russet potatoes, sliced or diced
Salt & pepper
Paprika (optional)
Oil or butter
Creamy Coleslaw
½ head green cabbage, finely shredded
1 carrot, grated
½ cup mayo
1 tbsp sugar
1 tbsp vinegar
Salt & pepper
Directions
Shrimp
Toss shrimp in buttermilk.
Mix cornmeal, flour, and seasonings.
Dredge shrimp in the mixture and fry at 350°F until golden and crispy (2–3 minutes).
Drain and hit with a little extra salt.
Potatoes
Cook potatoes in oil or butter until golden and crisp.
Season simply — let the potato flavor shine.
Coleslaw
Whisk mayo, sugar, vinegar, salt & pepper.
Toss with shredded cabbage and carrot.
Chill if you can, but it’s great right away too.