Fried Florida Rock Shrimp with Irv’s Rémoulade Sauce

Irv Miller

Ingredients:

For the rémoulade sauce: (makes about 3 cups)

2 cups mayonnaise (your favorite brand)
1 tablespoon water
1 tablespoon fresh lemon juice
3 tablespoons chopped gherkins
1 tablespoon capers (drained)
1 tablespoon chopped parsley
1-2 anchovy fillets
1 tablespoon Colman’s dry mustard
1 tablespoon dried tarragon leaf
1/4 teaspoon ground cayenne pepper
1/4 teaspoon smoked paprika
1/4 teaspoon Tabasco
1/4 teaspoon kosher salt
1 teaspoon minced garlic
3 tablespoons chopped green onions
2 hard-boiled eggs

For the rock shrimp:

2 cups buttermilk
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup cracker meal
1/2 teaspoon ground cayenne pepper
1 teaspoon kosher salt
24-36 peeled rock shrimp
Oil, for frying (vegetable or peanut)

Instructions:

For the rémoulade sauce: Put measured ingredients in a large container. Blend evenly with a hand blender or food processor. Let sit 1 hour to marry flavors. Store rémoulade sauce in a sealed container in refrigerator.

For the shrimp: Pour buttermilk into a mixing bowl. Combine flour, cornmeal, cracker meal, cayenne pepper and salt in a separate mixing bowl by blending with a fork or whisk. Dunk rock shrimp into the buttermilk and then dust them with the flour mixture.

To assemble: Heat the frying oil to 360°F in either a deep fryer or in a deep skillet and a clip-on thermometer. Let breaded shrimp sit for 1 minute before dropping them into the hot oil (a few at a time). Skillet or deep-fry the breaded shrimp for 2 to 3 minutes (depending on their size), or until golden brown. Transfer fried shrimp to a paper towel-lined plate to drain. Arrange on individual plates for either a first course or a main course and serve with rémoulade sauce.