| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Cajun |
Dujour10 |
4 |
servings |
INGREDIENTS
| 12 |
lg |
Shrimp |
|
|
Cajun spice |
| 2 |
c |
Canola oil |
| 1 |
c |
Buttermik |
| 1 |
c |
Mik |
| 2 |
lg |
Eggs |
| 1/2 |
lb |
Yellow cornmeal |
| 1/2 |
lb |
All-purpose flour |
INSTRUCTIONS
Peel shrimp leaving tail and one section of shell on shrimp. de-vein
shrimp by slicing them halfway through the back and remove vein.
Rinse shrimp after de-veining. Open to form butterfly. Beat eggs and
milk together. Add buttermilk. Mix well. combine yellow cornmeal and
flour. Coat shrimp with Cajun spice. Dip shrimp in egg and milk
mixture. Bread shrimp with cornmeal and flour mixture. Heat canola
oil in medium frying pan. When oil reaches 350 degrees, fry shrimp
for about 3 to 5 minutes until golden brown.
Yield: 4 servings (3 shrimp per serving).
CHEF DU JOUR RICHARD JONES SHOW #DJ9466
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