Crispy Shrimp with Remoulade
By Monica-2
Ingredients
- Remoulade:
- 1 ⁄4 cup fresh lemon juice
- 3 ⁄4 cup ShopRite® Imported grapeseed oil
- 1 ⁄2 cup chopped onion
- 1 ⁄2 cup chopped green onions
- 1 ⁄4 cup chopped celery
- 2 tbsp. chopped fresh garlic
- 2 tbsp. prepared horseradish
- 3 tbsp. Creole mustard
- 3 tbsp. yellow mustard
- 3 tbsp. chili sauce
- 3 tbsp. chopped fresh
- Italian (flat-leaf) parsley
- Simply Organic® Cayenne
- Crispy Shrimp:
- 1 cup Kikkoman® Tempura Batter Mix
- 3 ⁄4 cup cold light beer
- 2 tsp. Cajun seasoning
- ShopRite® Imported grapeseed oil
- 1 lb. shrimp, peeled and deveined
Details
Servings 6
Preparation time 20mins
Cooking time 30mins
Preparation
Step 1
1. For the Remoulade: In a food processor combine lemon juice,oil, onion, green onions, celery, garlic,
horseradish, mustard, chili sauce, parsley and cayenne to taste; process 30 seconds. Set aside.
2. For the Crispy Shrimp: In a large bowl whisk together tempura mix, beer and Cajun seasoning; let stand 5 minutes.
3. Fill a deep Dutch oven 2 inches deep with oil. Place over medium-high heat; heat oil until a deep-fry thermometer registers 325°F. Working in batches,
dip shrimp in tempura batter, shaking off excess. Fry shrimp 1 to 2 minutes per side or until golden; drain on a wire rack over paper towels. Repeat with
remaining shrimp.
4. Arrange shrimp on a platter, and serve with
Remoulade for dipping.
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