Horseradish Crusted Shrimp with Horseradish Remoulade

Directions

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

1. Horseradish Crusted Fried Shrimp
2. 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)
3. 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.
4. 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.
5. 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!!