1poundlarge shrimpshelled, deveined and butterflied, tails intack for dipping
For the Breading:
1Cupflour
1Cupcorn meal
1TablespoonsKosher salt
1teaspoonblack pepper
1teaspoongarlic powder
1teaspoonpaprika
½teaspoonred pepper flakes
½CupOil for fryingCanola or vegetable
For the Remoulade
½Cupmayonnaise
2Tablespoonsketchup
1Tablespoonspicy Cajun mustard
1Tablespooncaperschopped
1Tablespoonyellow oniongrated
1teaspoondried thyme
2lemonsfor juice and serving
1Tablespoonparsleyrough chopped
Instructions
For the shrimp:
Place flour, corn flour, salt, black pepper, garlic powder, paprika and ground red pepper in a large mixing bowl and whisk to thoroughly blend.
Heat ½ C. oil in a fry pan, preferably cast iron, until oil is hot.
Dredge shrimp in seasoned flour, making sure they are covered good.
Fry for about 2 minutes per side or until golden and cooked through.
Drain on paper towels.
For the remoulade:
Place mayonnaise, ketchup, whole-grain mustard, capers, onion, parsley, thyme and juice of ½ lemon in a mixing bowl. Whisk until thoroughly combined. Season with salt and pepper.
Pile shrimp on a plate, serve next to a bowl of remoulade. Sprinkle all with parsley and serve with lemon wedges
Notes
Tips for success:
Don't over crowd the shrimp in the fry pan. Leave space between them so air can circulate. If they're too close together and touching, this will create steam and compromise the crunch factor of the breading.
Shrimp: Choose quality shrimp. Wild caught American shrimp is preferred. And large or jumbo shrimp will be best for dipping.