BANGING SHRIMP APPETIZER

RFBF_Bang_Shrimp_BIG

 

RED FISH BLUE FISH
EDWIN VEGA
 

 
Remoulade:
1 cup mayonnaise
1 cup Mae Ploy
¼ cup siracha
1 Tbsp. Sambal
Mix ingredients until well combined.

Louisiana Breading:
2 cups corn flour
1 cup corn meal
¼ tsp. Old Bay seasoning
¼ tsp. granulated garlic
1 Tbsp. salt
1 tsp. coriander
1 tsp. celery salt
1 tsp. cayenne pepper
Mix all ingredients until well combined

Slaw Mix:
1 cup shredded cabbage
1/3 cup matchstick carrots
¼ cup julienne cucumbers
¼ cup fresh mint, rough chopped
¼ cup fresh cilantro, rough chopped
Toss ingredients together until well combined

Shrimp:
8 shrimp (26-30 ct.)
Toss shrimp with breading mixture. Fry shrimp in hot oil for 3-4 minutes. Drain shrimp and toss in remoulade sauce. To serve, place slaw on bottom of plate. Mound shrimp on the plate and sprinkle some chopped green onion for garnish.