When I made shrimp po'boys last week, the recipe for the fried shrimp was so good that I've been craving it again ever since. Tonight I decided to just do a plate of cajun-spiced shrimp with a side of hushpuppies.
The peeled shrimp gets a good coating of spices, then I dip it briefly in buttermilk, and then dredge it in a flour, corn meal, and spice mixture. Then it goes to the fryer for just a few minutes. It comes out delicious.
The hushpuppies, however, were somewhat off...perhaps because the mix was out of date...
The creole dipping sauce made up for the disappointment of them, though.
"Shrimp Po'Boy," in Bon Appétit, June 2011, p. 118-119.
"Cajun Remoulade Sauce," by Remoulader. Found online at Food.com.
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