Ingredients
- 3 pounds large raw shrimp, peeled, tails intact
- 2 cups milk, preferably whole
- 1 large egg
- 1 tablespoon prepared yellow mustard (optional)
- 1 teaspoon plus 1 tablespoon Cajun seasoning, such as Tony Chachere’s
- 1 12-ounce package fish-fry mix,
or 2 cups finely ground cornmeal or self-rising flour, seasoned with
salt, black pepper, and, if desired, cayenne or other spices to taste
- Peanut, canola, or other vegetable oil for frying
Directions
- 1.
Using a sharp paring knife, butterfly and devein the shrimp. (That is,
make a deep slit down the back of each shrimp, all the way from the
large end to the tail, cutting to but not through the inside curve of
the shrimp. Remove the dark line that runs along the length of the
shrimp. Toss the butterflied, deveined shrimp in a large bowl.)
- 2.
In another large bowl, whisk together the milk, egg, mustard if
desired, and 1 teaspoon Cajun seasoning. Pour the mixture over the
shrimp, cover, and refrigerate for at least 15 minutes and up to 1 hour.
- 3.
In a shallow dish, combine 1 tablespoon Cajun seasoning and the
fish-fry mix, cornmeal, or self-rising flour. Dredge the shrimp in the
mixture and shake off any excess. Arrange the shrimp in a single layer
on 2 baking sheets.
- 4. Pour enough oil into a Dutch oven or
other deep-sided pot to reach a depth of 3 inches. Heat the oil to 325°F
(163°C). Place wire cooling racks over paper towels or spread some
brown paper grocery bags on your counter.
- 5. Fry the shrimp in
small batches, being careful not to crowd the pot, flipping once, until
golden brown, about 1 1/2 minutes on each side. Transfer the shrimp to
the wire racks or the brown paper bags to drain for a few brief moments.
Serve hot.
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