Shelly's Recipe

CRISPY FRIED SHRIMP WITH RASPBERRY JALAPENO DIPPING SAUCE

Category: Deep Fried

2 pounds large or extra large raw gulf shrimp, peeled and deveined
2 cups buttermilk
1 ½ cups self-rising white cornmeal
1 cup white flour
2 teaspoons salt
1 teaspoon pepper
3 to 4 cups canola oil, for frying

Raspberry Jalapeno Dipping Sauce:
1 small jar raspberry sauce
2 teaspoons to 2 tablespoons juice from a jar of jalapenos
About 10 jalapeno rings, chopped

Place shrimp in 1-gallon zip-top bag; add buttermilk. Marinate 1 to 8 hours.

Mix cornmeal, flour, salt and pepper in another zip-top bag. Add shrimp, a handful at a time, shaking off the buttermilk a bit and then adding to the flour. Zip the bag and shake to coat.

In electric or black cast-iron skillet, heat oil to 350-375 degrees. Add shrimp; do not crowd skillet. Cook about 4 or 5 minutes until the outside is crispy and the shrimp are pink. Drain well on a paper towel and finish the rest of the shrimp. Place on a paper towel-lined platter for serving.

Mix sauce ingredients. If it needs more jalapeno, add more chopped jalapenos and/or juice. Serve shrimp with dipping sauce. Makes 2 pounds.