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Crispy Shrimp in Spicy Cajun Sauce



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A Shrimp Boat Silhouetted against an Orange Sky
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An easy, crispy shrimp in honor
of Mardi Gras 2011

By The Associated Press
via The Times-Picayune
New Orleans, LA, Feb. 2011

Crispy Shrimp in Spicy Cajun Sauce

"Start thinking about Mardi Gras and New Orleans, and it won't be long
before you've got shrimp on your mind.
Crispy shrimp with spicy Cajun sauce. These golden shrimp are served
a sweet-and-spicy sauce made with hot pepper sauce, mayonnaise and
honey, all spiked with a Cajun seasoning blend.
The preparation of for these party-perfect crispy shrimp with spicy Cajun
sauce is somewhat similar to how you might make Buffalo wings. Raw
shrimp are dredged in a seasoned mixture of Wondra flour, cornstarch
and beaten egg, which gets wonderfully crispy when deep-fried.
The golden shrimp are served with a sweet-and-spicy sauce made with
hot pepper sauce, mayonnaise and honey, all spiked with a Cajun
seasoning blend. The results are as irresistible as a basket of hot
wings and even better, there are no bothersome bones to get rid of."

Start to finish: 50 minutes
Servings: 6

1 cup reduced-fat mayonnaise*
1/4 cup honey
3 to 4 teaspoons hot sauce, to taste
3 teaspoons Cajun seasoning blend,
or to taste
3 teaspoons salt, divided
Peanut or vegetable oil, for frying
4 large eggs
1 1/2 cups quick-mixing flour,
such as Wondra
1 cup cornstarch
1 1/2 teaspoons ground black pepper
2 pounds large-sized raw shrimp, shells
and tails removed
3 scallions, green parts only, thinly sliced

* [With all due respect to the AP, we suggest that
most Cajun cooks would not select "reduced-fat"
mayonnaise for a "spicy Cajun sauce". Let your
conscience be your guide,,, Ed.]

To make the sauce, in a large bowl whisk together the mayonnaise,
honey, hot sauce, Cajun seasoning and 1 teaspoon of the salt. Set aside.
In a large cast-iron skillet or other heavy skillet over medium, heat 3/4
inch of oil to 350 degrees F.
Meanwhile, in a shallow bowl, whisk the eggs. In a second shallow bowl, whisk together the flour, cornstarch, the remaining 2 teaspoons of salt
and the black pepper.
Working in batches, dip the shrimp first into the beaten eggs, then in the
flour mixture to coat well.
Fry the shrimp in the oil until golden, about 1 minute per side, adjusting
the heat as necessary to maintain the oil temperature. Use a slotted spoon
to transfer the fried shrimp to a plate lined with paper towels. Serve with
the sauce for dipping.

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