Shrimp Platter Recipe

Marinate

Rinse and pat shrimp very dry with paper towels. In a bowl, combine 1 cup buttermilk and 1 tablespoon hot sauce. Add shrimp, toss to coat, cover and refrigerate for 20–30 minutes (or up to 1 hour).

Prepare coating

While shrimp marinates, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal, 1/2 teaspoon baking powder, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl or pie plate.

Heat oil

Pour vegetable oil into a deep pot or deep fryer to a depth of about 2–3 inches (roughly 1 liter total in multiple batches). Heat to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small pinch of coating will sizzle immediately and brown in about 45–60 seconds.

Dredge and fry

Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp thoroughly in the dry coating, pressing to adhere. Shake off excess. Fry shrimp in batches to avoid crowding—cook 2–3 minutes per batch until golden brown and opaque inside. Use a slotted spoon to transfer to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed.

Prepare potatoes

Cut scrubbed russet potatoes into 1/4–1/2 inch fries. Rinse in cold water until water runs clear to remove excess starch, then soak in cold water for at least 30 minutes (or up to 2 hours) refrigerated.

Dry and coat

Drain and thoroughly dry potatoes with clean kitchen towels or paper towels. Toss the dried fries with 1 tablespoon cornstarch (this helps crisping) and a pinch of salt and pepper.

First fry (blanch)

Heat oil (same type as for shrimp) to 300°F (150°C). Fry fries in batches for 4–6 minutes until softened but not browned. Remove to a wire rack and let rest 5 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry fries a second time in batches 2–3 minutes until golden and crisp. Drain on paper or a rack, immediately season with 1 tablespoon salt (adjust to taste) and 1/2 teaspoon black pepper. Keep warm until serving.

Make batter

In a bowl combine 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon sugar and 1/2 teaspoon salt. Stir in 1/2 cup finely chopped onion and 2 tablespoons sliced scallions (if using). Whisk together 1/2 cup buttermilk and 1 egg, then add to dry ingredients and stir until just combined. Batter should be thick but spoonable; if too thick, add up to 1–2 tablespoons water or milk.

Fry hushpuppies

Heat oil to 350°F (175°C). Using a small scoop or two spoons, drop rounded tablespoons of batter into hot oil in batches, frying 2–3 minutes until golden brown and cooked through. Turn as needed for even browning. Remove to a rack and drain briefly.

Whisk together 1/2 cup ketchup, 1 tablespoon prepared horseradish, 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon hot sauce (if using). Taste and adjust horseradish or lemon to preference. Chill until serving.

Combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 tablespoon chopped capers, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1 tablespoon chopped fresh parsley, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Stir to combine and refrigerate at least 15 minutes to meld flavors.

Arrange warm French fries, hushpuppies and fried shrimp on a large platter. Garnish with chopped parsley and lemon wedges. Serve cocktail and tartar sauces in small bowls alongside. Recommend serving immediately so shrimp remain crisp. Leftover shrimp are best eaten the same day.