Southern-Fried Shrimp with Homemade Cocktail Sauce

• Seafood

  • 24 Shrimp, large, or extra large

• Condiments

  • 1 Cocktail sauce, Homemade
  • 2 tsp Mustard, whole grain

• Baking & Spices

  • 2 cups All-purpose flour
  • 3 1/2 tsp Black pepper, fresh ground
  • 2 tsp Cayenne pepper
  • 5 tsp Kosher salt

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1 cup Buttermilk

Found on howtofeedaloon.com

Description

Ingredients

• 2 dozen large, or extra large, shrimp, peeled and deveined
• ½ teaspoon, plus 1½ tablespoons Kosher salt
• ½ teaspoon, plus 1 tablespoon fresh ground black pepper
• 2 cups all-purpose flour
• 2 teaspoons of cayenne pepper
• Oil (I typically use vegetable), for frying
• 1 cup buttermilk, well-shaken
• 2 teaspoons of whole-grain mustard
• Homemade cocktail sauce

Directions

• Place the shrimp in a medium bowl and season with ½ teaspoon salt and ¼ teaspoon black pepper.
• In a separate bowl, whisk together the flour with the remaining 1½ tablespoon of salt, 1 tablespoon of pepper, and the cayenne.
• Heat the oil, in a heavy-duty skillet (about 3 - 4 inches deep, or your deep-fryer to 350F) - if you dont have a thermometer, test by tossing a pinch of flour onto the hot oil...if it sinks and doesnt sizzle, its not ready. If it browns too quickly, its too hot. You can also try a small piece of bread, using the same guide).
• Mix the buttermilk and mustard in a bowl, and the pour over the seasoned shrimp and combine.
• Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour.
• Using a separate dry spoon (or your fingers), toss to evenly coat.
• Carefully slip the battered shrimp into the hot oil and fry until golden brown and crisp, about 4 minutes; drain on paper towels.
• (Be sure not to overcrowd the fryer with too many shrimp, this lowers the temp of the oil, and the shrimp wont crisp up as nicely as they should).
• Serve with homemade cocktail sauce