Ingredients
- Chipotle Ketchup:
- Once guests arrive, fire up the skillet, and enlist a helper to dip the buttermilk-soaked shrimp in the seasoned flour mixture. Serve with Chipotle Ketchup.
- 3 large eggs, lightly beaten
- 2 c. buttermilk, or enough to cover the shrimp
- 2 tsp. kosher salt
- 1/4 tsp. cayenne pepper
- 1 tsp. freshly ground black pepper
- 24 extra-large (16-20 ct.) shrimp, (about 1 1/4 lbs.), peeled and deveined
- 2 1/2 c. all-purpose flour
- 1 tsp. Cajun seasoning, (such as Prudhomme's Seafood Magic)
- 1/4 c. canola oil, or more as needed, for frying
- 2 Tb. canola oil
- 1 medium yellow onion, diced
- 2 lg. red bell peppers, seeded and diced
- 4 cloves garlic, minced
- 5 About 5 Roma tomatoes, cored and coarsely chopped
- 1/2 tsp. kosher salt
- 1/3 c. champagne vinegar
- 1/3 c. sugar
- 1/4 c. canned chipotle chilies in adobo sauce
Preparation
Step 1
Combine the eggs, buttermilk, 1 tsp. of the salt, cayenne, and 1/2 tsp. of the black pepper in a large bowl. Add the shrimp and stir so it is completely submerged (add more buttermilk, if needed). Marinate the shrimp at room temperature for at least 15 minutes.
Combine the flour, Cajun seasoning, the remaining 1 tsp. of salt, and the remaining 1/2 tsp. of black pepper in a large bowl. Have a baking pan or sheet of parchment paper ready near the stove top. Dip the shrimp, 1 at a time, in the flour mixture, coating evenly. Set the floured shrimp in the pan. Pour 1/4 cup of the oil into a large skillet set over medium-high heat.
Once all the shrimp have been coated and the oil is shimmering with heat, add as many shrimp to the pan as will fit in a single layer without crowding. Cook the shrimp until golden brown and crisp, 1-2 minutes per side (flip with tongs). Serve immediately with Chipotle Ketchup. Continue until all the shrimp is cooked, adding more oil to the skillet if necessary.
DO IT EARLY: The shrimp can sit in the buttermilk mixture, covered and refrigerated, for up to 4 hours before cooking. The seasoned flour mixture can be prepared in advance and held at room temperature. Prepare the ketchup ahead, up to 2 weeks, and store in a covered container.
TO MAKE THE CHIPOTLE KETCHUP: Heat the oil in a large skillet set over medium heat. Add the onion and peppers and saute until softened, about 5 minutes. Add the garlic, tomatoes, and salt and cook over medium heat for about 25 minutes. Add the vinegar and sugar and cook until the mixture has thickened, another 20-25 minutes. Pour the mixture into a blender with the chipotle chiles and blend until smooth. Return the mixture to the heat and simmer until it is about as thick as bottled ketchup, about 30 minutes. Transfer to a container and refrigerate until cold.