Horseradish Crusted Shrimp with Horseradish Remoulade

By • March 27, 2011 13 Comments



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

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Serves 2-4 - depends how many shrimp you can eat

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!!

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