Recipes for an elegant evening

- Posted on Sep 04, 2013 - 02:10 PM

SHRIMP "PUPPIES" AND CREOLE REMOULADE

12 shrimp (21-25 per pound size), peeled and butterflied, flat with tail on

1 c. white cornmeal

¼ c. all-purpose flour, plus additional for coating shrimp

3 tsp. sugar

1½ tsp. baking powder

½ tsp. salt

1 egg, slightly beat with fork

1¼ c. buttermilk

¼ c. minced yellow onion

Sift dry ingredients together into a bowl, add onion and buttermilk stir to make a smooth batter. Pour 2 qts. canola oil for frying in Dutch oven or high-sided cast iron pot; heat moderately to 350-365°F. Rinse shrimp in cold water and pat dry with towel. In casserole pan add a cup of flour and gently lay a shrimp on flour and turn once to dust on both sides. Dip in batter and wipe off excess on side of bowl, and lay in hot oil holding on to tail briefly to start the frying process. Cook 1-2 minutes; drain on layered paper towels and continue cooking shrimp. Serve with Creole Remoulade Sauce.

Creole Remoulade Sauce

1 c. Duke’s mayonnaise

2 scallions thinly sliced

2 Tbs. lemon juice

1 Tbs. sweet pickle relish

¼ small onion minced

½ tsp. minced garlic

1 Tbs. whole grain mustard

Two dashes Tabasco sauce

2 large sprigs fresh parsley chopped

Combine all and refrigerate until shrimp are ready to serve.