Ingredients

• Peanut Oil, for frying
• 1 cup buttermilk
• 1 egg, lightly beaten
• 1 tablespoon Creole mustard
• 1 tablespoon hot sauce
• 1/2 cup self-rising flour
• 1/2 cup yellow cornmeal
• 2 teaspoons paprika
• Kosher salt
• 1 teaspoon cayenne
• 1 teaspoon garlic powder
• 1 1/2 pounds shrimp, peeled and deveined
• Spicy Remoulade Sauce, recipe follows
• 1 shallot, finely chopped
• 2 tablespoons finely chopped fresh parsley
• 1/2 teaspoon cayenne pepper
• 3/4 cup prepared mayonnaise
• 2 tablespoons Creole mustard
• 1 tablespoon hot sauce
• Juice of 1/2 lemon

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Instructions

1. Preheat deep fryer with peanut oil to 375 degrees F.
2. Whisk together buttermilk, egg, and mustard in a casserole dish. In another casserole dish, whisk together flour, cornmeal, paprika, 2 teaspoons salt, cayenne, and garlic powder.
3. Dredge shrimp in the dry mixture then into the wet then back into the dry. Add shrimp in batches to the deep fryer and fry until golden, about 2 minutes per batch. Serve with spicy remoulade sauce.
4. Add the shallot, parsley, cayenne pepper, mayonnaise, mustard, hot sauce, and lemon juice to a bowl. Stir to combine. Chill until ready to serve.