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FRIED SHRIMP WITH HOMEMADE COCKTAIL SAUCE

Fried Shrimp with homemade Cocktail Sauce is about as delicious as they arrive. I love the use of massive (or even extra big) shrimp right here. The buttermilk and whole-grain batter cause them to more crunchy and SO amazingly scrumptious!

So crunchy, succulent and amazingly flavorful. We love all varieties of shrimp, we suppose extra massive, or even jumbo shrimp, are super for our Southern Fried Shrimp!

FRIED SHRIMP WITH HOMEMADE COCKTAIL SAUCE
FRIED SHRIMP WITH HOMEMADE COCKTAIL SAUCE

The buttermilk and entire grain mustard work fantastically with the pro flour to make the maximum superb batter for the shrimp. Not quite a few elements, however large on taste and texture!

Each shrimpy receives a nice soaking inside the buttermilk / grain mustard sauce after which a high-quality dredging through splendidly pro flour. This is going to make for some exceptionally crunchy at the out of doors and smooth at the inside fried shrimp.

FRIED SHRIMP WITH HOMEMADE COCKTAIL SAUCE


INGREDIENTS :

  • 2 dozen large, or extra large, shrimp peeled and deveined
  • 1/2 tsp Kosher salt plus another 1 & 1/2 tbsp
  • 1/2 tsp freshly ground black pepper plus 1 tbsp
  • 2 cups all-purpose flour
  • 2 tsp cayenne pepper
  • Oil (for frying) I typically use vegetable, for frying
  • 1 cup buttermilk well-shaken
  • 2 tsp whole-grain mustard
  • Homemade cocktail sauce

INSTRUCTIONS :

  1. Place the shrimp in a medium bowl and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. In a separate bowl, whisk together the flour with the remaining 1 & 1/2 tablespoons of salt, 1 tablespoon of pepper, and the cayenne.
  3. Heat the oil, in a heavy-duty skillet (about 3 - 4 inches deep, or your deep-fryer to 350F) - if you don't have a thermometer, test by tossing a pinch of flour onto the hot oil...if it sinks and doesn't sizzle, it's not ready. If it browns too quickly, it's too hot. You can also try a small piece of bread, using the same guide).
  4. Mix the buttermilk and mustard in a bowl, and the pour over the seasoned shrimp and combine.
  5. Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour.
  6. Using a separate dry spoon (or your fingers), toss to evenly coat.
  7. Carefully slip the battered shrimp into the hot oil and fry until golden brown and crisp, about 4 minutes; drain on paper towels.
  8. (Be sure not to overcrowd the fryer with too many shrimp, this lowers the temp of the oil, and the shrimp won't crisp up as nicely as they should).
  9. Serve with homemade cocktail sauce