Serves 2 to 4 people
YouTube instructional video is at the bottom.
What you’ll need
2 to 3 pounds Fresh Louisiana Shrimp
Yellow Cornmeal
All-Purpose flour
3 large eggs
1 large Lemon
Mayonnaise
Sour cream
Vinegar
Worcestershire sauce
Creole Mustard
Sugar or Honey
Seasonings
Salt
Tony Chachere’s creole seasoning
Chef Paul’s Seafood Magic
Onion powder
Garlic powder
Paprika
Cayenne pepper
Peeling, cleaning and deveining the shrimp
Step 1- Remove head off shrimp. Peel shell off of shrimp leaving the end portion of the tail on. Place shrimp heads and shells into one bowl. Place shrimp tails into a separate bowl.
Step 2- Slightly cut down the center of the shrimp’s back. Remove the shrimp’s digestive tract and place shrimp into a strainer. Rinse with cold water.
Marinating the Shrimp
Step 3- Place shrimp into large bowl, Add 1 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul’s seafood magic, 1 teaspoon onion powder and 1 teaspoon garlic powder. Cut 1 large lemon and squeeze lemon half into a mesh strainer while over the shrimp tails. Coat seasonings on to shrimp using your hands. Let marinate for 1 hour or overnight.
Egg mixture
Step 4- Add 3 large eggs, 1/8 teaspoon Tony Chachere’s creole seasoning and 1/8 teaspoon Chef Paul’s seafood magic into a medium sized bowl. Stir with a whisk until combined.
Cornmeal/All Purpose Flour batter
Step 5- Add 1 1/2 cups Yellow Cornmeal, 1 1/2 cups All purpose flour, 2 teaspoons salt, 1 tablespoon Tony Chachere’s creole seasoning, 2 teaspoons Chef Paul’s Seafood magic, 2 teaspoons onion powder, 2 teaspoons garlic powder, and 1 teaspoon Cayenne pepper. Stir until combined.
Special sauce
Note- You can double the ingredients to serve more people.
Step 6- Add 1/3 cup Mayonnaise, 1 tablespoon sour cream, 1 teaspoon creole mustard, 1 tablespoon vinegar, 1 tablespoon Worecestershire sauce, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon cayenne pepper and 1 teaspoon sugar or honey (To cut the acid). Stir all ingredients with a whisk until combined.
Frying the shrimp
Note- Make sure you have a cooling rack with a pan underneath it. If you don’t have that you can use either a mesh strainer or a serving dish lined with napkins.
Preheat fire to medium high heat
Step 7- Add 48 fl ounces of canola oil into a medium sized pot. Let get hot for 10 to 12 minutes.
Step 8- Add Shrimp tails into egg mixture. Coat the shrimp with the egg mixture using your hands. Add Shrimp into Cornmeal/All purpose flour batter. Cover with lid and shake the bowl to coat the batter onto the shrimp. Add Shrimp into hot oil. Let fry to 3 to 4 minutes.
Step 9- Remove shrimp with a slotted spoon and place on to cooling rack or serving dish lined with napkins.
Let cool for 5 minutes before serving!
YouTube instructional video
