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Serves
2-4 - depends how many shrimp you can eat
Author Notes
Around here we like fried shrimp and remoulade ... this version has a crunch and a kick and is darn tasty. We set up the breading and frying station outside on the grill (which is off, of course) - see photo - then stand around and eat them as they come out of the fryer. —aargersi
Ingredients
- Horseradish Remoulade
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2 tablespoons
fresh horseradish (grated on the small teeth of a box grater)
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2
minced scallions
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1 tablespoon
brown mustard seed
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2 tablespoons
mayonaise
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1 tablespoon
sherry vinegar
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1 tablespoon
dill relish
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1 tablespoon
ketchup
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juice from 1 lemon
- Horseradish Crusted Fried Shrimp
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1 pound
medium shrimp - peeled and deveined - we leave the tails on for handles
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1/2 cup
fresh grated horseradish (on the small teeth on the box grater)
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2 cups
panko
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zest from 1 lemon
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2
eggs
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1/4 cup
heavy cream
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2 tablespoons
cornstarch
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1 teaspoon
salt
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2 teaspoons
pepper
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oil for deep frying, we use peanut oil - high flash point
Directions
- Horseradish Remoulade
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Mix everything together and put it in the fridge until shrimp time.
- Horseradish Crusted Fried Shrimp
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Heat the oil - we use an electric fryer and set it to 375. Whisk together the panko, lemon zest and horseradish in a cake pan (or something you can get the shrimp in and out of)
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In another pan or dish - whisk the eggs, cream, cornstarch (which helps everything stick where it ought to) salt and pepper. Set up a draining rack - we put a cookie cooler over a newspaper covered cookie sheet.
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Standard frying ops - dip the shrimp in egg mix, then panko - do a few at a time - I actually press the shrimp into the panko so a lot sticks - I like them bready. Grab them by the tail and lower them into the oil. Fry them until golden brown - 5-7 minutes (it will depend on your oil, heat, shrimp) dump them out onto the cooling rack and wait patiently for 3 or 4 seconds before you try to eat one and probably burn your mouth. Put it down. Wait a minute. Now eat it with remoulade. Repeat.
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This isn't really part of the recipe but I also sliced breaded and fried that scalped lemon - that was our neighbor's favorite part!!
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
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