Pappas Bros Shrimp Remoulade

Shrimp with Remoulade Sauce, a wonderful appetizer recipe.

Cuisine French

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 492kcal

1 pound large shrimp shelled, deveined and butterflied, tails intack for dipping
For the Breading:
1 Cup flour
1 Cup corn meal
1 Tablespoons Kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon red pepper flakes
½ Cup Oil for frying Canola or vegetable
For the Remoulade
½ Cup mayonnaise
2 Tablespoons ketchup
1 Tablespoon spicy Cajun mustard
1 Tablespoon capers chopped
1 Tablespoon yellow onion grated
1 teaspoon dried thyme
2 lemons for juice and serving
1 Tablespoon parsley rough chopped

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

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.