Horseradish Crusted Shrinp with Horseradish Remoulade

Horseradish Remoulade

• 2 tablespoons fresh horseradish (grated on the small teeth of a box grater)
• 2 minced scallions
• 1 tablespoon brown mustard seed
• 2 tablespoons mayonaise
• 1 tablespoon sherry vinegar
• 1 tablespoon dill relish
• 1 tablespoon ketchup
• juice from 1 lemon

1. Mix everything together and put it in the fridge until shrimp time.

Horseradish Crusted Fried Shrimp

• 1 pound medium shrimp - peeled and deveined - we leave the tails on for handles
• 1/2 cup fresh grated horseradish (on the small teeth on the box grater)
• 2 cups panko
• zest from 1 lemon
• 2 eggs
• 1/4 cup heavy cream
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 2 teaspoons pepper
• oil for deep frying, we use peanut oil - high flash point

1. 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)
2. 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.
3. 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.
4. 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!!