Celebrate Mardi Gras in style this year with a combo of Fried Cajun Shrimp + Spicy Dipping Sauce!
However, we kept in touch via email for the next two years. Sure enough, a year after my graduation, I was able to get some tickets to a game over the Christmas holidays. (Duke sells student section tickets during break since most students go home.) My friend came in and had front row seats for his first Duke game. He went and borrowed my face painting and the game's "costume" (i.e. blue hair, a hat made from an old basketball cut in half, jersey, etc.)... and made it on TV. happy times!
But this post is not about Duke basketball. This post is about Mardi Gras. Remember when I mentioned this guy went to LSU? He invited some of us to join Mardi Gras in my freshman year, but we didn't make the trip. Then my final year rolled in. I was sitting downstairs in a friend's room talking about how fun it was to go to Mardi Gras...and then I remembered the show. I called my friend, and he definitely told us to come!
* Ingredients :
+ To prepare the spicy Cajun sauce
° Half a cup of mayonnaise
° 2 tablespoons horseradish cream sauce
° 2 teaspoons ketchup
° 1 teaspoon dill pickle juice
° Half a teaspoon of paprika
° Half a teaspoon of salt
° Half a teaspoon pepper
° Half a teaspoon of cayenne pepper
° shrimp
° 1 cup of milk
° 2 large eggs
° 1 tablespoon hot sauce
° 1 tablespoon yellow mustard
° 1 tablespoon Cajun seasoning
° ½ tablespoon black pepper
° 1 tablespoon garlic powder
° tablespoon onion powder
° 3 pounds large, raw or jumbo shrimp, peeled and deveined, but with tails
+ for bread
° 1½ cups cornmeal
° 1½ cups all-purpose flour
° 1 tablespoon Cajun seasoning
° 2 cups canola or vegetable oil for frying
* Instructions :
+ To prepare the spicy Cajun sauce
Using a small bowl, mix all ingredients and whisk together until well combined. (Tip: The dipping sauce will taste better if you make it earlier in the day and then cover and refrigerate for a few hours.)
+ Shrimp
Using a large bowl, combine all shrimp ingredients (yogurt, eggs, hot sauce, mustard, Cajun seasoning, black pepper, garlic powder and onion powder). Add shrimp and toss to coat well; Put the shrimp in the refrigerator for 30 minutes.
In a separate bowl, mix together all the baking ingredients except the oil and lemon (cornmeal, flour, and Cajun seasoning).
Working in batches of 4-5 shrimp, remove shrimp from milk mixture and toss in breadcrumb mixture. Shake off any excess mixture before frying.
Using a deep fryer, add oil and set over medium heat until it reaches 350°F. (Test the oil by putting a pinch of dry rusk in the oil.
Working in batches 13-15 shrimp at a time, fry for 1-2 minutes per side, or until golden brown. Transfer the cooked shrimp to a plate lined with a paper towel (or a brown paper grocery bag). Repeat with remaining shrimp.
Served with hot cajun sauce.
Enjoy !
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