Buttermilk French Fried Shrimp With Remoulade Recipes

BUTTERMILK FRIED SHRIMP

Buttermilk Fried Shrimp image

This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.

Provided by Bon Appétit Test Kitchen

Categories New Orleans Shrimp Fry Deep-Fry Louisiana Dinner Summer Kitchen Olympics Bon Appétit

Yield Serves 4

Number Of Ingredients 14

Ingredients

2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
Rémoulade Sauce (optional), to serve

Steps:

Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl to blend.
Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°F.
Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
Serve shrimp with rémoulade sauce.

BUTTERMILK FRENCH FRIED SHRIMP WITH REMOULADE

Buttermilk French Fried Shrimp with Remoulade image

Provided by Wanna Make This?

Categories main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 16

Ingredients

1/2 cup mayonnaise
1 teaspoon chopped capers
1 teaspoon Louisiana-style hot sauce
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 scallion, finely chopped
1 1/4 pound large shrimp, peeled and deveined with tail still attached
1/4 cup all-purpose flour
1 teaspoon paprika
Kosher salt
1/2 cup buttermilk
1 large egg
1 cup French fried onions, finely crushed
1 cup panko breadcrumbs
Vegetable oil, for shallow frying
Ketchup, for serving

Steps:

For the remoulade: Stir together the mayonnaise, capers, hot sauce, lemon juice, Worcestershire sauce and scallions in a small bowl; refrigerate until ready to serve.
For the shrimp: Toss the shrimp with the flour, paprika, and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg together in a medium bowl. Mix the French fried onions and panko in a shallow bowl. Working one at a time, shake the excess flour off the shrimp, and then dip to coat in the buttermilk. Let the excess buttermilk drip off, and then coat thoroughly in the onion-panko mixture. Place on a parchment-lined baking sheet and repeat with the remaining shrimp.
Fill a large deep skillet with about 1/2 inch of oil and heat over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Add half of the shrimp and fry, turning once, until golden brown on both sides and just cooked through, about 3 minutes. Transfer to a paper-towel-lined plate to drain. Return the oil to 375 degrees F and repeat with the remaining shrimp. Sprinkle with salt while hot out of the fryer.
Serve immediately with the remoulade and ketchup.

FRIED SHRIMP WITH SPICY REMOULADE

Fried Shrimp with Spicy Remoulade image

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

Peanut Oil, for frying
1 cup buttermilk
1 egg, lightly beaten
1 tablespoon Creole mustard
1 tablespoon hot sauce
1/2 cup self-rising flour
1/2 cup yellow cornmeal
2 teaspoons paprika
Kosher salt
1 teaspoon cayenne
1 teaspoon garlic powder
1 1/2 pounds shrimp, peeled and deveined
Spicy Remoulade Sauce, recipe follows
1 shallot, finely chopped
2 tablespoons finely chopped fresh parsley
1/2 teaspoon cayenne pepper
3/4 cup prepared mayonnaise
2 tablespoons Creole mustard
1 tablespoon hot sauce
Juice of 1/2 lemon

Steps:

Preheat deep fryer with peanut oil to 375 degrees F.
Whisk together buttermilk, egg, and mustard in a casserole dish. In another casserole dish, whisk together flour, cornmeal, paprika, 2 teaspoons salt, cayenne, and garlic powder.
Dredge shrimp in the dry mixture then into the wet then back into the dry. Add shrimp in batches to the deep fryer and fry until golden, about 2 minutes per batch. Serve with spicy remoulade sauce.
Add the shallot, parsley, cayenne pepper, mayonnaise, mustard, hot sauce, and lemon juice to a bowl. Stir to combine. Chill until ready to serve.

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