Photo: Beth Dreiling Hontzas; Styling: Leigh Anne Montgomery
3 pounds unpeeled, large raw shrimp
2 cups milk
1 large egg
1 tablespoon yellow mustard
1 teaspoon Cajun seasoning
1 (12-oz.) package fish fry mix
1 tablespoon Cajun seasoning
How to Make It
Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp, and place in a large bowl.
Whisk together milk and next 3 ingredients. Pour mixture over shrimp. Let stand at least 15 minutes or up to 1 hour.
Combine fish fry mix and 1 Tbsp. Cajun seasoning. Dredge shrimp in fish fry mixture, and shake off excess. Arrange on baking sheets.
Pour oil to a depth of 3 inches into a Dutch oven; heat to 325º. Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels.
Note: For testing purposes only, we used Zatarain's Wonderful Fish-Fri and Walker & Sons Slap Ya Mama Cajun Seasoning.
i'm from NOLA & i just do not understand why anyone would leave the tails on fried shrimp! i've never eaten them with the tails on at any restaurant or any home. most people will make a po-boy with them, so then you have to go back & take the tails off after you cook them? who does that? and even if you're just eating them on a seafood platter, you have to find room on your plate to put a bunch of shrimp tails. why? other than that, good recipe. use Zatarain's fish fry.
I live on the coast of GA and have access to delicious Wild GA Shrimp. I have tried several fried shrimp recipes, and my family says this is the best ever. I do like to put the shrimp back into the refrigerator after it has been battered for about 30 minutes. It seems to fry better that way.