The herbed buttermilk cornbread coating on the shrimp is slightly sweet with a complementary touch of heat from ground chipotle chile peppers. Don't skip the hour of refrigeration. It helps the coating adhere to the shrimp and the cold start keeps the shrimp from becoming overcooked before the coating is browned.
Prep Time: 1 hour, 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour, 25 minutes
Ingredients:
- 1 small box (about 7.5 ounces) cornbread muffin mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon ground chipotle chile powder, or to taste (may substitute chili powder or cayenne pepper)
- 1/2 teaspoon sweet Hungarian paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 pound peeled shrimp, tail on or off as you prefer
- 1 cup buttermilk
- Peanut oil for frying
Preparation:
Whisk together cornbread mix, onion powder, garlic powder, lemon pepper, chipotle powder, paprika, cumin, and salt until combined.
Dip shrimp into buttermilk, drain well, then dip into cornbread mixture. Tap off excess and place on a baking sheet. When all shrimp have been breaded, place the shrimp on the tray in the refrigerator and chill for 1 hour.
Preheat oil in deep-fryer or deep heavy skillet to 375 F. Fry shrimp in batches, taking care not to overcrowd, until golden brown. Drain on paper towels and serve hot.
Yield: 4 servings
Buttermilk Cornbread Shrimp Recipe Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Dip shrimp into buttermilk, drain well, then dip into cornbread mixture. Tap off excess and place on a baking sheet. When all shrimp have been breaded, place the shrimp on the tray in the refrigerator and chill for 1 hour.
Preheat oil in deep-fryer or deep heavy skillet to 375 F. Fry shrimp in batches, taking care not to overcrowd, until golden brown. Drain on paper towels and serve hot.
Yield: 4 servings
Buttermilk Cornbread Shrimp Recipe Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
