Crispy Calabrese Shrimp Recipe

Preparation

1. 1

   Prepare the Shrimp and Sausage

   Peel and devein the Texas wild shrimp, removing the shells and tails. Slice the Andouille sausage into thin rounds.

2. 2

   Make the Breading Mixture

   In a large bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to ensure all dry ingredients are evenly distributed.

3. 3

   Prepare the Wet Mixture

   In another bowl, whisk together the eggs and milk until well combined.

4. 4

   Coat the Shrimp and Sausage

   Dip each shrimp first into the wet mixture, then dredge in the flour mixture, ensuring they are fully coated. Repeat the process for the Andouille sausage slices.

5. 5

   Heat the Oil

   In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

6. 6

   Fry the Shrimp and Sausage

   Carefully add the coated shrimp and sausage slices to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy.

7. 7

   Drain and Serve

   Remove the shrimp and sausage from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side.