Cajun fried shrimp
- 12 large raw shrimps (peeled and tails left)
- half cup vegetable oil
- medium cup flour
- 1/2 teaspoon fresh lemon peel
- half a teaspoon of salt
- 1 1/2 tsp Cajun Seasoning
- 1 large egg
- 1 tablespoon milk
- 1 cup bread crumbs
For Cajun sauce:
- half a cup of mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon of ketchup
- 1 teaspoon Cajun seasoning
Cajun fried shrimp
Mix mayonnaise, sour cream, ketchup and Cajun seasoning in a bowl. Mix well and set aside while shrimp cooks. crispy cajun shrimp
Combine flour, salt, lemon zest and Cajun seasoning in a bowl. Stir with a fork to mix everything evenly. Next, crack the eggs into a bowl, add the milk and mix with a fork. Then spread the bread crumbs on the plate. Line up the stations in the following order: flour, eggs, bread crumbs. When done, place a clean plate at the end of the shrimp production line.
Roll the shrimp in the flour with your left hand. Transfer it to your right hand and dip it in the egg and then the bread crumbs. Press bread crumbs into shrimp until evenly coated. Place the shrimp on a clean plate. Repeat with remaining shrimp. Keeping your hands dry will reduce stickiness and make the rusk baking process more efficient.• Add oil to the iron pan. There should be about an inch of oil in the bottom. If using a smaller or larger pan, adjust amounts accordingly. Heat the oil in the oven. After baking, sprinkle with bread crumbs to make the oil sizzle. Don’t add the shrimp too early.
• Use tongs to place shrimp in pan. Don’t let the shrimp touch each other so the pan isn’t too dense and the shrimp cooks evenly.
Cook shrimp for 90 seconds on each side. Gently flip the shrimp over, but allow more time if the bread begins to crackle with the rusks. Shrimp won’t stick until the bread is cooked.
Remove shrimp from pan and place on a paper towel lined plate. Serve with Cajun sauce on the spot.