While I have wintered in the South Pacific and summered in the Pacific Northwest, I have never stepped foot in the state of Louisiana. That’s not a reflection on the great state of Louisiana, I’ve just never been there. Yet, for reasons I have never understood, every June I get a hankering way deep down inside my soul for bayou country. I hear Credence Clearwater Revival playing in my head.
Longing to be in Louisiana in June is nothing short of crazy. No offense to that part of the country. When you stop to realize that summer isn’t exactly the best time to visit Louisiana unless you are a huge fan of all things sweltering, you’ll realize just how off the deep end the idea truly is. Yet there is something about the Mississippi Delta that speaks to me, to a part of me I have yet to define. That part of me lives in bayou country.
Louisiana Fried Shrimp with French Fries
3 lbs Large Gulf Shrimp, unpeeled
2 cups Milk
1 large Egg
1 tablespoon Yellow Mustard
1 teaspoon Cajun Seasoning
1 (12 oz) package Fish Fry Mix
1 tablespoon Cajun Seasoning
Vegetable Oil for frying
To Prepare the Shrimp:
Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp, and place in a large bowl.
Whisk together milk and next 3 ingredients. Pour mixture over shrimp. Let stand at least 15 minutes or up to 1 hour.
While the shrimp is marinating, make the Remouldae Sauce.
To Fry the Shrimp:
Combine fish fry mix and 1 tablespoon Cajun seasoning. Dredge shrimp in fish fry mixture, and shake off excess. Arrange on baking sheets.
Pour oil to a depth of 3 inches into a Dutch oven; heat to 325-degrees. Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels.
1 cup Mayonnaise
1/4 cup Chili Sauce
2 tablespoons Brown Spicy Mustard
2 tablespoons Olive Oil
1 tablespoon Louisana Hot Sauce
2 tablespoons Lemon Juice
1 teaspoon Worcestershire sauce
4 Scallions or Spring Onions, chopped
2 tablespoons Italian Parsley, chopped
2 tablespoons Celery, minced
1 Garlic Clove, minced
1/2 teaspoon Chili Powder
Kosher Salt to Taste
Fresh Black Pepper to taste
To Make Remouldae Sauce:
Mix together the mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice and Worcestershire Sauce. Set aside.
Chop scallions, parsley, celery and garlic. Stir into the mayonnaise mixture.
Taste and season with chili powder, salt and pepper. Cover and refrigerate until ready to serve.
Oven Baked Shoe String French Fries
Lemon Wedges, as needed
Remoulade Sauce, above
When ready to enjoy, serve the deep-fried shrimp with some seasoned shoe-string French Fries, tart lemon wedges and lots of Remoulade Sauce for dipping everything in.
Original Recipe for Shrimp: My Recipes