Ragin’ Cajun Fried Shrimp and Dill Pickle Remoulade

While the photo isn’t that great the shrimp were fantastic and not a one left…

Last minute Friday night shrimp fry time and basically inspired by Michael’s love of tartar sauce (I could usually leave it if I was in a take it or leave it situation).  I’ll probably do my favorite,  just squeezes of lemon please, but both of us certainly enjoy this new recipe and sauce.  A basic dunk coat and fry that includes seasoned, flour, cornmeal, seasoned whisked eggs and Slap Ya Mama crab boil seasoning…I can’t figure out where the SYM fish fry mix went, probably used it all up over the winter.

1 pound large shrimp, peeled and deveined
2 whisked and seasoned eggs (salt pepper and Slap Ya Mama seasoning or other Cajun seasoning)

  • 3 pounds large raw shrimp, peeled,  deveined
    cup milk, preferably whole
  • 2 large eggs…season with some Cajun/Creole seasoning
    1 tablespoon yellow mustard
    2 teaspoons Cajun seasoning or Slap Ya Mama
    1/2 cup finely ground cornmeal
    1 cup self-rising flour, seasoned with salt, black pepper
  • Peanut oil for frying…In a large bowl, whisk together the milk, egg, mustard if desired, and 1 teaspoon Cajun seasoning. Pour the mixture over the shrimp, cover, and refrigerate for at least 15 minutes and up to 1 hour.  In a shallow dish, combine Cajun seasoning and the cornmeal, or self-rising flour. Dredge the shrimp in the mixture and shake off any excess. Arrange the shrimp in a single layer on 2 baking sheets (I just bread as I go, works for me especially with one pound).Pour enough oil into a Dutch oven or other deep-sided pot to reach a depth of 3 inches.Heat the oil to 325°F (163°C). Place wire cooling racks over paper towels or spread some brown paper grocery bags on your counter.
    Fry the shrimp in small batches, being careful not to crowd the pot, flipping once, until golden brown, about 1 1/2 minutes on each side. Transfer the shrimp to the wire racks or the brown paper bags to drain for a few moments. Serve hot with dill pickle remoulade.

Dill Pickle Remoulade, 1 cup mayonnaise, 4-5 dill pickle spears, diced, 2 tablespoons Dijon or grainy Creole mustard, a tablespoon or two dill pickle juice.  Whisk it all up and serve cold or room temperature.

A cast iron skillet works best and I love my breading tray system…