Bayou Fried Shrimp

Prep: 30 min., Stand: 15 min., Fry: 3 min. per batch. In addition to fish fry mix, Timmy also uses self-rising flour to dredge shrimp. He says it gives the shrimp a nice and puffy outside.

Yield: Makes 6 to 8 servings

Ingredients

• 3  pounds  unpeeled, large raw shrimp
• 2  cups  milk
• 1  large egg
• 1  tablespoon  yellow mustard
• 1  teaspoon  Cajun seasoning
• 1  (12-oz.) package fish fry mix
• 1  tablespoon  Cajun seasoning
• Vegetable oil

Preparation

1. Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp, and place in a large bowl.

2. Whisk together milk and next 3 ingredients. Pour mixture over shrimp. Let stand at least 15 minutes or up to 1 hour.

3. Combine fish fry mix and 1 Tbsp. Cajun seasoning. Dredge shrimp in fish fry mixture, and shake off excess. Arrange on baking sheets.

4. Pour oil to a depth of 3 inches into a Dutch oven; heat to 325º. Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels.

Note: For testing purposes only, we used Zatarain's Wonderful Fish-Fri and Walker & Sons Slap Ya Mama Cajun Seasoning.