Golden Brown Fried Shrimp with Spicy Remoulade Sauce

Golden Brown Fried Shrimp with Spicy Remoulade Sauce
by Gary

Remoulade Sauce:
2 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
½ teaspoon grated horseradish
1 clove garlic, pressed
½ teaspoon pickle relish
1 Tablespoon capers, finely chopped
1 Tablespoon green onion, finely chopped
1 Tablespoon parsley, finely chopped
½ teaspoon fresh lemon juice
1 dash Worcestershire sauce
½ teaspoon white pepper
½ teaspoon freshly ground black pepper
½ teaspoon Aleppo pepper
½ teaspoon sea salt
1 pinch brown sugar


Shrimp:
1 pound jumbo shrimp (16/20 size), peeled with tails on, deveined and butterflied
1 teaspoon Queen Bee Seasoning
2 large eggs, beaten
2 Tablespoons whole milk
1 cup all-purpose flour
1 cup corn meal
¼ cup Kary's Dry Roux
Sea salt
freshly ground black pepper
Aleppo pepper
peanut oil, for deep frying
lemon wedges, for garnish

For the Remoulade Sauce: 
Whisk together all ingredients in order listed. Cover and refrigerate at least one hour, preferably overnight.

For the shrimp: 
Season shrimp with Queen Bee seasoning. Cover and refrigerate.

In a shallow bowl, beat eggs with milk. In a medium bowl, whisk together flour, corn meal and roux. Add salt and peppers to taste. Whisk again to combine. Create dredging station by arranging shrimp, egg wash, and breading mixture side by side. Have a shallow pan ready to accept breaded shrimp. Dredge seasoned shrimp by dipping a few at a time in egg mixture, then breading mix, pressing to ensure even coating. Place breaded shrimp on pan. When all shrimp have been breaded, place pan in refrigerator to dry the shrimp slightly and set the coating, about 30 minutes.

Heat 1” of peanut oil to 375°F. Preheat oven to 200°F. Working in batches, add shrimp to hot oil. Cook shrimp 6-8 minutes, turning once, until golden brown. Carefully remove to paper towel-lined pan, sprinkle with sea salt, and place in warm oven. Repeat until all shrimp are cooked.

Serve at once with spicy Remoulade Sauce and lemon wedges.

Eat 'em up!