Nola Shrimp Basket Recipe

Marinate

Pat shrimp dry with paper towels. In a bowl combine buttermilk and hot sauce. Add shrimp, toss to coat, cover and refrigerate 15–30 minutes.

Prep dredge

In a shallow bowl or dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt and black pepper until evenly combined.

Heat oil

Pour vegetable oil into a deep skillet or medium pot to a depth of about 1.5 inches (about 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in ~45 seconds.

Dredge and fry

Working in a single layer, remove shrimp from buttermilk, letting excess drip off, then toss in the flour mixture to coat. Shake off excess and transfer to a tray. Fry shrimp in batches (do not overcrowd) for 2–3 minutes until golden brown and cooked through (internal temperature ~120–130°F). Use a slotted spoon to transfer to a paper towel–lined tray; season immediately with a light pinch of salt. Keep warm in a 200°F (95°C) oven if needed.

Serve shrimp hot with lemon wedges and optional remoulade or cocktail sauce alongside.

Make garlic butter

In a small bowl combine softened butter, minced garlic, chopped parsley and 1/4 tsp salt until smooth.

Toast

Preheat a skillet over medium heat or preheat broiler. Spread 1 tablespoon garlic butter on each bread slice. If using skillet: cook bread buttered-side down 2–3 minutes until golden, then flip briefly to warm through. If using broiler: place buttered slices on a baking sheet and broil 1–2 minutes until edges brown—watch closely to avoid burning.

Keep toasted Texas toast warm in the oven with the fried shrimp if plating immediately.

Preheat oven and cook bacon

Preheat oven to 350°F (175°C). In a skillet over medium heat cook diced bacon until crisp, about 6–8 minutes. Remove with a slotted spoon to a paper towel–lined plate; reserve 1 tablespoon bacon fat in skillet and discard excess.

Sauté aromatics

Add chopped onion to the reserved bacon fat and sauté 3–4 minutes until softened and translucent.

Combine sauce

In a medium bowl whisk together brown sugar, ketchup, Dijon mustard, apple cider vinegar and molasses until smooth.

Mix beans and bake

In a baking dish (approximately 1.5–2 quart) combine drained beans, cooked bacon (reserve a tablespoon for garnish), sautéed onions and the sauce mixture; stir to combine. In a separate bowl whisk together eggs and heavy cream, then slowly fold into the bean mixture until incorporated. Season with 1/2 tsp salt and 1/4 tsp black pepper. Bake uncovered 25–30 minutes until set and top is slightly puffed and golden. Remove from oven and let rest 5 minutes (the eggs provide the soufflé-like rise and custardy texture).

Garnish with reserved bacon pieces and serve hot.

Divide Texas toast between 4 plates (or serve 2 slices per person if making 2 servings). Spoon a generous portion of the soufflé baked beans into a ramekin or directly onto the plate beside the toast. Pile 4–6 fried shrimp per serving on top of or next to the toast. Add lemon wedges and a small ramekin of remoulade or cocktail sauce on the side. Serve immediately while shrimp are crisp and beans are warm.