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Ingredients
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Fried Calabash Shrimp
Lemon Cocktail Sauce
Method
Fried Calabash Shrimp
- 1
Prepare the Shrimp
Peel and devein the shrimp, leaving the tails on for presentation. Rinse under cold water and pat dry with paper towels.
- 2
Make the Breading Mixture
In a large bowl, combine the all-purpose flour, cornmeal, cajun seasoning, salt, and black pepper. Mix well to combine.
- 3
Prepare the Buttermilk
In a separate bowl, pour the buttermilk. This will be used to dip the shrimp before breading.
- 4
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Bread the Shrimp
Dip each shrimp into the buttermilk, allowing excess to drip off, then dredge in the breading mixture until fully coated. Shake off any excess breading.
- 6
Fry the Shrimp
Carefully place the breaded shrimp in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
Lemon Cocktail Sauce
- 7
Combine Ingredients
In a medium bowl, combine the ketchup, horseradish, lemon juice, Worcestershire sauce, salt, and black pepper. Mix thoroughly until well blended.
- 8
Taste and Adjust
Taste the sauce and adjust salt and pepper as needed. Add more horseradish for extra heat if desired.
- 9
Chill the Sauce
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.