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1 lb. fresh rock shrimp (they usually come peeled)
1 cup flour
1/2 cup cornstarch
1/2 cup cornmeal
1 Tb. salt
1 tsp. freshly ground pepper
salad oil for frying shrimp
1 recipe dipping sauce (recipe below)
fresh avocado slices, chopped scallions and chopped
cilantro for garnish, if desired
Note: This recipe works best with a deep fryer. Use manufacturer’s directions for cooking shrimp.
Preheat oil to 300 degrees F or according to manufacturer’s directions for cooking shrimp. Rinse shrimp in large colander under cold running water, then dry them thoroughly using paper towels. Mix shrimp in a large bowl with just enough buttermilk to evenly coat them. Place another colander into another large bowl and set aside. Mix dry ingredients together in a large bowl and then add the shrimp. Toss shrimp in flour mixture until evenly coated. Now pour them into the extra colander and bowl and shake excess flour into bowl. The shrimps are now ready to be fried. Cook breaded shrimps 12 or so at a time for approximately 5 minutes or until breading is lightly browned and shrimps are fully cooked. Pour cooked shrimps out into a bowl lined with paper towels to absorb any extra oil, then arrange onto a serving plate. Serve immediately with dipping sauce and garnishes. Makes enough for about 12 people to have 2or 3 shrimps each. Serve this dish with Schug Rouge de Noir.
South-of-the-Border Dipping Sauce
1 cup mayonnaise
1/4 cup plain yogurt
1 Tb. lime juice
2 Tb. pasilla chili powder (if unavailable, use 1 Tb.
regular chili powder plus 1 Tb. paprika)
1 large clove garlic, minced very fine
salt and pepper, to taste
Mix all of the above ingredients together. Keep refrigerated in an airtight plastic container until needed. Keeps in the refrigerator about one week. (Can also be used for veggies!)