CREOLE FRIED SHRIMP
Constituents
✓ 20 jumbo shrimp ( hulled and deveined)
✓ 1 egg ( beaten)
✓ 1 teaspoon hot sauce
✓ 1 teaspoon mustard
✓ 2 ladles Creole seasoning
✓ 2 ladles ground black pepper
✓ 2 ladles garlic greasepaint
✓ 2 ladles onion greasepaint
pinch of cayenne pepper
cuisine canvas (for frying)
bomb
Sludge Flour Batter
✓ 1 mug cornmeal
✓ 1 mug flour
✓ 2 ladles Creole seasoning
✓ 1 tablespoon ground black pepper
Dipping Sauce
✓ 1 mug mayonnaise
✓ 3 soupspoons Sriracha
✓ 1 teaspoon soy sauce
✓ 1 tablespoon ground black pepper
INSTRUCTIONS
To Prepare The Dipping Sauce In a medium coliseum combine mayonnaise, sriracha, soy sauce and 1 tablespoon ground black pepper. Chill until ready to use.
In a large coliseum combine egg, hot sauce, mustard, 2 ladles Creole seasoning, 2 ladles black pepper, 2 ladles garlic greasepaint, 2 ladles onion greasepaint, and a pinch of cayenne. Add the shrimp and mix well to fleece. In a freezer bag combine cornmeal, flour, 2 ladles Creole seasoning, and black pepper.
Heat canvas in a deep range or a large pot to 350 degreesF. Dip shrimp into the cornflour and fleece well. Place shrimp into the hot canvas, being sure not to overcrowd the visage (you will need to do this in about 2-3 batches). Cook the shrimp in hot canvas for 3-4 twinkles or until golden brown and completely cooked. Drain on a plate lined with paper apkins. Squeeze bomb juice over hot shrimp if asked. Serve with the dipping sauce.