Buttermilk Fried Shrimp

Name: Buttermilk Fried Shrimp
Yield: 4 servings
Ingredients: 1 2 1/2 teaspoons kosher salt; 1 1 teaspoon cayenne pepper; 1 1 teaspoon garlic powder; 1 1 teaspoon paprika; 1 1/2 teaspoon dried oregano; 1 1/2 teaspoon dried thyme; 1 1/2 teaspoon freshly ground black pepper; 1 1/2 teaspoon onion powder; 1 Vegetable oil for frying; 1 1 1/2 pounds medium shrimp (about 36), peeled, deveined; 1 1 cup buttermilk; 1 1 1/2 cups all-purpose flour; 1 1 cup cornmeal; 1 Rémoulade Sauce (optional); 1 to serve

From the kitchen of Carly

Crispy golden shrimp coated in a Creole-spiced flour crust, with cayenne and garlic building serious heat. The buttermilk keeps the meat tender inside while the cornmeal blend fries up impossibly crunchy. Fast, addictive, and dangerously easy to eat by the handful.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 1/2 teaspoons kosher salt
11 teaspoon cayenne pepper
11 teaspoon garlic powder
11 teaspoon paprika
11/2 teaspoon dried oregano
11/2 teaspoon dried thyme
11/2 teaspoon freshly ground black pepper
11/2 teaspoon onion powder
1Vegetable oil for frying
11 1/2 pounds medium shrimp (about 36), peeled, deveined
11 cup buttermilk
11 1/2 cups all-purpose flour
11 cup cornmeal
1Rémoulade Sauce (optional)
1to serve

Instructions

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.