Horseradish Crusted Shrimp with Horseradish Remoulade
aargersi
- Serves
- 2-4 - depends how many shrimp you can eat
Around here we like fried shrimp and remoulade ... this version has a crunch and a kick and is darn tasty. We set up the breading and frying station outside on the grill (which is off, of course) - see photo - then stand around and eat them as they come out of the fryer.
Ingredients
Horseradish Remoulade
- 2 tablespoon fresh horseradish (grated on the small teeth of a box grater)
- 2 minced scallions
- 1 tablespoon brown mustard seed
- 2 tablespoon mayonaise
- 1 tablespoon sherry vinegar
- 1 tablespoon dill relish
- 1 tablespoon ketchup
- juice from 1 lemon
Horseradish Crusted Fried Shrimp
- 1 pound medium shrimp - peeled and deveined - we leave the tails on for handles
- 1/2 cup fresh grated horseradish (on the small teeth on the box grater)
- 2 cup panko
- zest from 1 lemon
- 2 eggs
- 1/4 cup heavy cream
- 2 tablespoon cornstarch
- 1 teaspoon salt
- 2 teaspoon pepper
- oil for deep frying, we use peanut oil - high flash point
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Directions
Horseradish Remoulade
- Step 1
Mix everything together and put it in the fridge until shrimp time.
Horseradish Crusted Fried Shrimp
- Step 1
Heat the oil - we use an electric fryer and set it to 375. Whisk together the panko, lemon zest and horseradish in a cake pan (or something you can get the shrimp in and out of)
- Step 2
In another pan or dish - whisk the eggs, cream, cornstarch (which helps everything stick where it ought to) salt and pepper. Set up a draining rack - we put a cookie cooler over a newspaper covered cookie sheet.
- Step 3
Standard frying ops - dip the shrimp in egg mix, then panko - do a few at a time - I actually press the shrimp into the panko so a lot sticks - I like them bready. Grab them by the tail and lower them into the oil. Fry them until golden brown - 5-7 minutes (it will depend on your oil, heat, shrimp) dump them out onto the cooling rack and wait patiently for 3 or 4 seconds before you try to eat one and probably burn your mouth. Put it down. Wait a minute. Now eat it with remoulade. Repeat.
- Step 4
This isn't really part of the recipe but I also sliced breaded and fried that scalped lemon - that was our neighbor's favorite part!!