Shrimp Platter Recipe

Prep potatoes

Wash and peel (optional) the potato. Cut into 1/4-inch to 3/8-inch sticks for classic fries. Rinse cut fries under cold water until the water runs clear to remove excess starch, then drain and pat dry with paper towels.

First fry (blanch)

Heat 1–1.5 inches of oil in a heavy pot to 300°F (150°C). Fry potatoes in batches for 3–4 minutes until softened but not browned. Remove to a wire rack or paper towel-lined tray to drain and cool.

Finish fry

Raise oil temperature to 375°F (190°C). Fry potatoes in batches 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with kosher salt, black pepper and optional cajun seasoning. Keep warm while frying shrimp and hushpuppies.

Make batter

In a bowl whisk together cornmeal, flour, baking powder, sugar and salt. Stir in chopped onion. In a separate small bowl whisk egg and buttermilk, then add to dry ingredients and stir until just combined. Batter should be thick but spoonable; add a splash more milk if too stiff.

Fry hushpuppies

Heat oil in a deep skillet or pot to 350–365°F (175–185°C). Using a small cookie scoop or two spoons, drop rounded tablespoon portions of batter into hot oil without overcrowding. Fry 2–3 minutes, turning as needed, until deep golden brown. Remove to paper towels and keep warm.

Marinate shrimp

Pat shrimp dry with paper towels. In a shallow dish combine buttermilk and 1 tablespoon hot sauce. Add shrimp and toss to coat. Let sit 15–20 minutes (can refrigerate up to 1 hour).

Prepare dredge

While shrimp marinate, in a wide bowl whisk together flour, cornstarch, seasoned salt, paprika, garlic powder, black pepper and cayenne. Set up a wire rack for finished shrimp.

Fry shrimp

Heat oil in a deep pot to 350–360°F (175–182°C). Remove shrimp from buttermilk one at a time, letting excess drip, and dredge thoroughly in the flour mixture, pressing to adhere. Shake off excess and carefully lower into hot oil in small batches (do not overcrowd). Fry 2–3 minutes until golden and crisp and shrimp are cooked through. Remove to rack or paper towel-lined tray. Keep warm.

Whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, chopped pickles, paprika and salt. Taste and adjust seasoning. Chill until serving.

On a platter place a portion of fries, a cluster of 12 fried Gulf shrimp and 6–8 hushpuppies (or as preferred). Serve the remoulade dipping sauce in a small bowl alongside. Provide lemon wedges if desired.