Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
Beat eggs and milk. Coat shrimp with spices. Dip shrimp in egg and milk mixture. Bread shrimp with cornmeal and flour mixture. Heat oil when ready fry shrimp for about 3 to 5 minutes until golden brown.
Butterfly shrimp by cutting the inner curve of the shrimp deeply, but not all the way through.
Press to flatten on your cutting board.
Dredge the shrimp in the flour, shaking off excess.
Then dip into the egg whites and then into the coconut.
Fry shrimp in a deep fat fryer or deep skillet, a few at a time, for 1-1.5 minutes or until golden brown.
Drain on a clean paper bag.
To make dipping sauce, warm the preserves in a small skillet until it melts, and stir in pina colada mix.
Serve warm dipping sauce with fried shrimp.
own the back of the shrimp. Leave tails on.
Season
br>To Prepare the Shrimp:
Toss shrimp with 1 tablespoon olive
ails on. Butterfly shrimp by making a deep slit
hird shallow bowl. Dredge the shrimp in the flour, followed by
honey, hot sauce, Cajun seasoning. If your Cajun seasoning has no salt
he cashews back into the shrimp mixture. Cook until the sauce
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil. Drain fried shrimp on paper towels.
In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage.
nd legs.
Rub the cajun mixture inside and outside of
br>Season all pieces with Cajun seasoning. I use Tony Chachere
ntil smooth.
Add the shrimp in batches to the batter
00 degrees F for the shrimp later on.
Remove the
o coat all of the shrimp. Or, mix everything in a
To clean the shrimp. Fill a large bowl of
ag. Add 1/2 cup Cajun marinade to each bag. Shake
Combine all ingredients in bowl except shrimp, mix well then add shrimp and turn to coat evenly.
Cover and refridgerate at least 15 minutes.
Thread shrimp on skewers, metal or wooden. If using wooden skewers soak them in water for at least 20 minutes to prevent burning. We soaked them in beer.
Grill shrimp over medium-hot briquets about 2 minutes per side until opaque.
Serve with lemon wedges.
Place shrimp in buttermilk and place in refrigerator 3 or 4 hours. This isn't necessary but they are better.
Mix corn meal, flour, creole seasoning (I use Emeril's-the recipe is in Zaar) and salt in a gallon zip lock bag. Shake to mix well.
Coat shrimp, 6 to 8 at a time in mixture and shake off the excess.
Fry in hot oil, canola or peanut oil (my favorite) until golden brown. This should only take one to two minutes.
Drain on paper towels and serve hot.
br>Combine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt