Cajun Fried Shrimps

Celebrate Mardi Gras in style this year with a combo of Fried Cajun Shrimp + Spicy Dipping Sauce!

Ingredients :

To prepare the spicy Cajun sauce:

Half a cup of mayonnaise

2 tablespoons horseradish cream sauce

2 teaspoons ketchup

1 teaspoon dill pickle juice

Half a teaspoon of paprika

Half a teaspoon of salt

Half a teaspoon pepper

Half a teaspoon of cayenne pepper

shrimp:

1 cup of milk

2 large eggs

1 tablespoon hot sauce

1 tablespoon yellow mustard

1 tablespoon Cajun seasoning

½ tablespoon black pepper

1 tablespoon garlic powder

tablespoon onion powder

3 pounds large, raw or jumbo shrimp, peeled and deveined, but with tails

for bread:

1½ cups cornmeal

1½ cups all-purpose flour

1 tablespoon Cajun seasoning

2 cups canola or vegetable oil for frying

Instructions :

To prepare the spicy Cajun sauce

Using a small bowl, mix all ingredients and whisk together until well combined. (Tip: The dipping sauce will taste better if you make it earlier in the day and then cover and refrigerate for a few hours.)

Shrimp:

Using a large bowl, combine all shrimp ingredients (yogurt, eggs, hot sauce, mustard, Cajun seasoning, black pepper, garlic powder and onion powder). Add shrimp and toss to coat well; Put the shrimp in the refrigerator for 30 minutes.

In a separate bowl, mix together all the baking ingredients except the oil and lemon (cornmeal, flour, and Cajun seasoning).

Working in batches of 4-5 shrimp, remove shrimp from milk mixture and toss in breadcrumb mixture. Shake off any excess mixture before frying.

Using a deep fryer, add oil and set over medium heat until it reaches 350°F. (Test the oil by putting a pinch of dry rusk in the oil.

Working in batches 13-15 shrimp at a time, fry for 1-2 minutes per side, or until golden brown. Transfer the cooked shrimp to a plate lined with a paper towel (or a brown paper grocery bag). Repeat with remaining shrimp.

Served with hot cajun sauce.

Enjoy !

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