Firecracker Shrimp

Bahama Breeze Copycat Recipe

Makes 4 servings

Buttermilk Marinade:
1 cup buttermilk
1 tablespoon plus 1 teaspoon Cajun seasoning
1 1/2 teaspoons cayenne pepper
1 pound shrimp uncooked, peeled and deveined
1 bottle vegetable oil
1 cup flour
1 teaspoon kosher salt

In a shallow dish or bowl with a lid, mix the buttermilk with 1 teaspoon of the Cajun seasoning and 1/2 teaspoon of the cayenne pepper. Add the shrimp and let it marinate in the refrigerator for at least 4 hours and overnight if you can.

Heat oil to 350 degrees in a deep fat fryer. When the oil is coming up to temperature, mix flour with the remaining Cajun seasoning, cayenne pepper and salt.  One by one, remove the shrimp from the buttermilk, shake off the excess marinade, dip into the seasoned flour. Drop into the hot oil in batches of 6 or 7 and fry for 2 to 2 1/2 minutes until golden brown. Remove to a paper towel lined platter.

Spicy Red Pepper Sauce:
1/4 cup chopped jarred roasted red peppers
2 teaspoons hot sauce
1 1/2 teaspoons grated lemon zest

To make the sauce: Combine the peppers, hot sauce, zest and mayonnaise. Blend until smooth. Cover and refrigerate until ready to serve.

1 comment:

  1. Does not give the quantity of mayonnaise for the sauce.