Crispy Shrimp with Tartar Sauce

Category:

Main Courses

Courtesy of Terry Thomspon-Anderson

(0 Reviews)

Fairly difficult

Ingredients

For 4 Person(s)

Sauce

For the tartar sauce:
1 1/2 cups good-quality real mayonnaise (or made from scratch)
1 1/2 tablespoons drained sweet-pickle relish
1 tablespoons minced, drained capers
1 1/2 tablespoons minced, flat-leaf parsley leaves
1 1/2 tablespoons minced green onions, white and green parts
1 1/2 teaspoons Dijon-style mustard

Recipe

For the shrimp:
2 pounds large gulf shrimp (16-20 count per 2 lbs), peeled (leave the end of the tail shell section intact), deveined
1 quart(s) canola, safflower or grapeseed oil, heated to 375°
2 1/2 cups self-rising flour
2 teaspoons paprika
2 teaspoons granulated garlic
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoons cayenne pepper
1 1/2 cups whole milk
1 1/2 cups whole (not low-fat) buttermilk
2 large eggs
1 tablespoons Tabasco
2 cups panko breadcrumbs
1 cups cornmeal
1 1/2 tablespoons Chef Paul Prudhomme's Seafood Magic Seasoning Blend or other Cajun-style seasoning mix
Lemon wedges for serving

Crispy Shrimp with Tartar Sauce Directions

Make the tartar sauce ahead of time by combining all of the ingredients in a bowl and whisking to blend well.
Let stand at room temperature for 20 minutes, then cover and refrigerate until ready to use. Serve at room temperature.
Butterfly the clean shrimp by using a sharp paring knife to slit the shrimp open—starting at the top and following the indentation where the vein was removed and continuing down until meeting the tail section shell. Make the cut go almost all the way through the shrimp, but leave an ample “hinge” so that the sides stay together.
Combine the self-rising flour, paprika, garlic, salt, pepper and cayenne in a flat baking dish—whisking to distribute seasonings well.
In a bowl, whisk together the milk, buttermilk, eggs and Tabasco—blending well and making sure the eggs are thoroughly beaten.
Combine the panko breadcrumbs, cornmeal and Seafood Magic in a second shallow baking dish—whisking to combine well and evenly distribute the cornmeal and seasoning.
Pat the shrimp very dry using absorbent paper towels.
Dredge the shrimp first in the seasoned flour mixture, shaking off all excess.
Next, dip the shrimp into the egg wash—coating well. Let the excess batter drip off, then press the shrimp into the panko mixture—opening up the “butterfly” and coating well on both sides. Shake off all excess.
Place the shrimp on a baking sheet, not touching, after each is battered.
Drop the shrimp into the hot oil about 6 at a time and cook until golden brown—about 2 minutes per batch.
Turn out each batch onto a wire rack set over a baking sheet. Repeat until all of the shrimp are fried.
Serve hot with the tartar sauce and lemon wedges.