Crispy Fried Shrimp with Remoulade Sauce

CRISPY FRIED SHRIMP RECIPE

1lb medium shrimp, peeled and deveined

1 cup AP flour

1 egg

1.5 sleeves of saltine crackers, crushed

1 tbsp creole seasoning (such as Tony Chachere’s Seasoning)

canola oil

Place AP flour in a shallow dish . Beat egg and 1 tbsp of water in a medium bowl until frothy. In another shallow dish, mix saltine cracker crumbs and creole seasoning until well combined.

Dredge shrimp in flour and shake off any excess flour. Dip flour coated shrimp into the egg. Then press shrimp into cracker crumb mixture, turning to coat both sides.

Pour 2 inches of oil into a large, heavy pot (canola oil is my oil of choice). Heat oil to 350F. Once the oil temperature reaches 350F, fry shrimp in batches for about 1-2 minutes or until the shrimp are a nice golden brown. Use a stainless steel spider or tongs to transfer shrimp to paper towels to drain. Repeat to cook remaining shrimp.

Serve with remoulade sauce and lemon wedges.

REMOULADE SAUCE RECIPE

1 1/4 cups mayonnaise

1/4 cup creole mustard

1 tablespoon paprika

1/4 tsp freshly ground black pepper

2 teaspoons creole seasoning

2 teaspoons prepared horseradish

1 teaspoon dill pickle juice

1 tsp minced garlic

hot sauce, to taste

Whisk mayonnaise, creole mustard, paprika, freshly ground black pepper, creole seasoning, prepared horseradish, dill pickle juice, and minced garlic until all ingredients are well combined. Add hot sauce to taste. Transfer remoulade sauce to an airtight container and store in the refrigerator until ready to serve.