|Julian's Crispy Buffalo Shrimp|
These are deep fried shrimp, but you don't have to have a deep fryer to make these. I use my deep skillet, called a 'chicken fryer', but really any heavy bottomed pot or skillet will do. Just keep in mind, the larger the pot/pan, the more oil you will consume. You want the oil to be about 1 to 1.5 inches deep and you don't want the shrimp to crowd or they will stick together. This is why I prefer a wide deep skillet for the job.
|Oil heated to 350F degrees.|
20 Shrimp, large, peeled, deveined, tails on
Canola oil (see note above)
Dried parsley to garnish
|Ready to go!|
1 Egg, beaten
1 Tablespoon yellow mustard
2 Teaspoons Creole or Cajun seasoning
2 Teaspoons garlic powder
2 Teaspoons onion powder
5-6 grinds of black pepper
1 Cup cornmeal
1 Cup flour
3 Teaspoons Creole or Canjun seasoning
4-5 Grinds of fresh black pepper
1/4 Pound (1 stick) butter
1 Cup hot sauce (see note above)
2 Tablespoons lemon juice
1 Teaspoon garlic powder
Rinse, peel, and devein shrimp. Leave tail intact for use as a handle when eating. Let drain then place in a mixing bowl.
Prepare the wet coating: Using a fork, mix egg with mustard in a small bowl. Stir in the seasoning, garlic and onion powder and black pepper. Place shrimp in a large bowl and toss with the egg/mustard mixture and set aside.
Prepare the dry batter: Mix the cornmeal, flour, seasoning and pepper in a large mixing bowl.
Begin to heat the the oil in a large skillet, pot or fryer to 350 degrees over medium-high heat. Use a thermometer to monitor temperature. Do not overheat the oil.
While the oil preheats, prepare the sauce. Place butter, hot sauce, lemon juice and garlic powder in a saucepan. Bring to boil, reduce heat and simmer until butter is melted and you are ready to coat the shrimp. Stir occasionally.
Form an assembly line, with the hot oil at the end, the bowl of dry batter closest to the oil, followed by the wet-coated shrimp
When the oil reaches 350F degrees, toss 1/3 of the shrimp in the corn flour and coat well. Place into hot oil, making sure not to overcrowd the pan. Use a slotted or screened spoon to gently move the shrimp apart in the oil. When the shrimp are golden, approximately 3-4 minutes, remove to paper-towel lined plate. Repeat until all shrimp are cooked.
Toss or hand dip the shrimp in warm buffalo sauce. Sprinkle with dried parsley and serve.