Email to Cat      

Shrimp: Corn-Battered Shrimp

Source of Recipe


Emeril Lagasse






List of Ingredients



• 1 egg, beaten
  
• 1 cup milk
  
• 2 tsp Rustic Rub (recipe follows)
  
• 1/2 heaping cup of corn kernels and the milk scraped from one ear of corn
  
• 1/2 tsp baking soda
  
• 2 tsp baking powder
  
• 3/4 cup yellow cornmeal
  
• 1/4 cup flour
  
• 1/4 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 18 large shrimp, peeled, deveined and butterflied
  
• Solid vegetable shortening, for deep-frying
  






Instructions



1. Combine the egg, milk, 1 teaspoon of the rub, and the corn and corn milk in a bowl and whisk for about 1 minute. Add the baking soda, baking powder, cornmeal, flour, salt and black pepper. Mix well to make a thick batter.
   
   
2. Season the shrimp with the remaining 1 teaspoon rub. Roll each shrimp in the batter and coat evenly.
   
   
3. Heat the shortening to 360 degrees (F). Fry about three shrimp at a time, until golden brown. Drain on paper towels and serve immediately.
   
   Makes 6 first-course servings.
   
   RUSTIC RUB:
   
   8 Tbsp paprika
   3 Tbsp cayenne
   5 Tbsp black pepper
   6 Tbsp garlic powder
   3 Tbsp onion powder
   6 Tbsp salt
   2-1/2 Tbsp dried oregano
   2-1/2 Tbsp dried thyme
   
   Combine all of the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.