Cajun fried shrimp

Cajun fried shrimp always have the best kick in its flavor. It tastes like you are in New Orleans & whats more delicious is with Crawfish Etouffee & rice!

Cajun spice has the spice that will make you say mmm mmm! Wanna make sure that when to double fry the shrimp so they will be extra crunchy. This is for anybody who is a HUGE in Seafood & Cajun/creole! Now for this recipe you will need....

Important ingredients-
Cajun- Bold spicy flavor. Mixed in with cayenne & paprika.
Paprika-Mild & sweet then moves to very hot.

hot sauce- Gives a good kick to the shrimp underneath the breading.

Milk- Perfect to dip in chicken, shrimp, etc, when breading & holds up the breading.

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Ingredients-

• 1lb shrimp

• 1 cup milk

• 1 1/2 cup flour

• 1 tbsp cajun seasoning

• 1/2 tbsp hot sauce

• 1 tsp black pepper

• 1/2 tsp kosher salt

• 1 tsp paprika

x2

• 2lb shrimp

• 2 cup milk

• 2 1/2 cup flour

• 2 tbsp cajun seasoning

• 1/2 tbsp hot sauce

• 2 tsp black pepper

• 1 tsp kosher salt

• 2 tsp paprika

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Links

(Riceland crawfish etouffee as an Option)

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Directions

1. Preheat the deep fryer or heat oil in a large heavy pot to 350 degrees F.

2. Peel & devein the shrimp, rinsing well. Pat dry with a paper towel to remove most of the water.

3. Sprinkle 1/2 tbsp Cajun seasoning all over the shrimp toss & coat them.

4. Get another bowl mix in hot sauce & milk.

5. Add Cajun shrimp in the bowl of mixed milk & hot sauce.

6. stir the dry ingredients, the flour, 1/2 tbsp Cajun seasoning, black pepper, kosher salt & paprika.

7. Dunk the shrimp in the milk mixture, letting excess drip off. Dredge in the flour mix & then to a colander set over a plate or tray. Let sit for a moment, then return the shrimp to the flour mix a second time & toss around. Place back into the colander & shake well to remove excess flour.

8. Fry in a small batches (to avoid overloading the fryer & cooling down the oil too much), for about 3 to 4 mins per batch, or until golden brown.

9. Shake the fryer basket & turn out onto a platter covered with paper towels. Sprinkle with just a bit of additional salt & continue frying the remaining shrimp batches, refreshing paper towels as needed, until all are fried.

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