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Ingredients
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Shrimp
Remoulade Sauce
Method
Preparation of Shrimp
- 1
Prepare the Shrimp
In a large bowl, combine the buttermilk, salt, black pepper, and cayenne pepper. Add the shrimp and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.
- 2
Prepare the Breading
In a shallow dish, mix together the cornmeal, flour, and a pinch of salt. In another shallow dish, beat the eggs. Set up a breading station with the shrimp, egg mixture, and cornmeal mixture.
Cooking the Shrimp
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Bread the Shrimp
Remove the shrimp from the marinade, allowing excess buttermilk to drip off. Dip each shrimp into the egg mixture, then coat in the cornmeal mixture, pressing gently to adhere.
- 5
Fry the Shrimp
Working in batches, carefully add the breaded shrimp to the hot oil. Fry for about 2-3 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Preparation of Remoulade Sauce
- 6
Mix the Sauce
In a medium bowl, combine the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, paprika, salt, black pepper, and chopped parsley. Whisk until smooth and well combined. Refrigerate until ready to serve.
Serving
- 7
Serve
Serve the fried shrimp hot with a generous side of remoulade sauce for dipping.