- 2 pounds large shrimp, peeled and deveined with tails intact
- 2 tablespoons creole seasoning
- 1 medium jalapeno pepper, seeds and membranes removed, minced
- 4 cups vegetable oil for frying
- 1/4 cup cornstarch
- 1 egg, beaten
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup ketchup
- 1/2 cup spicy brown mustard
- 1 tablespoon hot sauce
Place shrimp in a gallon-size resealable plastic bag. In a small bowl, stir together 1/2 cup of juice, creole seasoning, and jalapeno. Pour over shrimp. Seal and shake. Refrigerate for 1-2 hours.
Heat 3 cups of oil in a deep skillet or a deep fryer over medium high heat. While oil is heating, remove shrimp from bag and discard liquid. Place shrimp in a large bowl. Sprinkle cornstarch on shrimp and toss.
In a medium bowl, stir together egg and remaining 1/2 cup of juice. In another medium bowl, stir together flour and cornmeal. Dip each shrimp in egg mixture then roll in flour mixture.
Fry 6-8 shrimp at a time in hot oil for 2 minutes per side until golden brown, turning once. Remove with slotted spoon and place on paper towels to drain.
While shrimp are frying, place sauce ingredients in a small saucepan and heat over medium low heat until cranberry sauce is melted, stirring often. Serve sauce with shrimp for dipping.
Makes 6 servings.
Ocean Spray 2012 Tailgating Recipe Contest Finalist