Fried Large Shrimp | Just Eats with Chef JJ
Source: Powerhouse Productions / CLEO TV
Ingredients
- 1⁄2 cup buttermilk
- 2 tablespoons whole grain mustard
- 1 tablespoon Old Bay Seasoning, plus more for sprinkling
- 1 tablespoon hot sauce
- 1 tablespoon grated garlic
- 11⁄2 pounds large/16-20 shrimp, peeled and deveined
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1⁄2 cup yellow cornmeal
- 1⁄4 cup corn flour (masa harina)
- 1 tablespoon salt
- Homemade Tartar Sauce, for serving (recipe follows)
- Lemon wedges, for serving
- 1 cup store bought or homemade mayonnaise
- 1 green onion, finely chopped
- 1 clove garlic, grated
- 2 tablespoons shallot, finely minced
- 2 tablespoons chopped cornichons or dill pickle
- 1 tablespoon nonpareil capers, drained and finely chopped
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon cayenne pepper
- Salt, to taste
Instructions
For the Shrimp
- In a medium bowl, whisk together the buttermilk, mustard, Old Bay Seasoning, hot sauce, and garlic.
- Add the shrimp to the bowl with the buttermilk-mustard mixture and turn so that the pieces are evenly coated. Set aside to marinate while you assemble the remaining ingredients. Add enough oil to a large Dutch oven to fill it halfway.
- Preheat the oil to 365 degrees F over medium-high heat.
- In a shallow bowl or in a resealable food-storage plastic bag, combine the flour, cornmeal, corn flour, and salt. Stir or shake to combine. Working in batches, remove a handful of shrimps from the marinade and dredge in the flour mixture until completely coated. Tap to remove any excess.
- One at a time, gently slip the shrimp into the hot oil. Fry until the shrimp is crispy and golden brown and floats on the surface of the oil, usually 3 to 4 minutes.
- Using a slotted spoon or a spider, transfer the shrimp to a paper towel lined sheet pan or a wire rack to drain, then sprinkle lightly with Old Bay and serve with tartar sauce, coleslaw, and lemon wedges.