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Fried Shrimp & Guacamole
Fried Shrimp and Guacamole
Makes 4 servings
1 ½ cups buttermilk
2 teaspoons Cajun seasoning mix
1 teaspoon hot sauce
32 medium to large shrimp, peeled and deveined
Vegetable oil for frying (about 4 cups or the amount recommended for an
electric fryer)
1 ½ cups yellow corn flour or cornmeal
2 cups all-purpose flour
3 teaspoons salt
1 ½ teaspoons cayenne pepper
3 teaspoons garlic powder
GUACAMOLE
3 Hass avocados, peeled, pitted and diced
2 tablespoons finely chopped green onions
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon chopped pickled jalapenos
3 tablespoon fresh lime juice
Salt, freshly groundblack pepper and hot sauce to taste
Combine the buttermilk, Cajun seasoning mix and the hot sauce in a
bowl. Add the shrimp and let sit for 20 to 30 minutes while you make
the guacamole.
Combine the avocados, green onions, cilantro, jalapenos and lime juice
in a food processor and pulse once or twice to blend, but do not puree.
Season with salt, black pepper and hot sauce. Put the mixture in a
container; cover and refrigerate until ready to serve.
When ready to fry the shrimp, heat the vegetable oil in a deep, heavy
pot or electric fryer to 350 degrees. Combine the corn flour (or
cornmeal), the flour, salt, cayenne and garlic powder in a shallow bowl
and mix to blend. Remove the shrimp, several at a time, from the
buttermilk mixture and toss in the flour mixture, tapping off any
excess. Fry, several at a time, in the hot oil until golden, about 1 ½
to two minutes. Drain on paper towels.
When ready to serve, arrange the shrimp on a serving platter and place
a small bowl of guacamole in the center of the platter
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Proudly serving New Orleans and Southern Louisiana
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