Recipe of the Week





Prep Time: 30 Minutes
Yields: 6 Servings

Shrimp are deep-fried every day in Louisiana, but the batters used to coat and flavor them are as varied as the cooks preparing the dish. This recipe was created by Robert Harrington, former dean of the Chef John Folse Culinary Institute at Nicholls State University. You may wish to try this batter on one of the most unique seafood products in the gulf, softshell shrimp. Yes, that’s what I said, softshell shrimp. You can eat the whole thing head-on!

36 (10–12 count) shrimp, head-on
¾ cup black-eyed peas, cooked
¼ cup diced onion
1 tbsp minced garlic
⅛ tsp ground ginger
Creole seasoning to taste
salt and black pepper to taste
2 eggs
¼ cup vegetable oil
1¼ cups beer
Louisiana hot sauce to taste
2 cups flour
1 quart vegetable oil

Peel shells from tail of shrimp, being careful not to remove head. Devein shrimp then set aside. In the bowl of a food processor, combine peas, onion, garlic, ginger, Creole seasoning, salt and pepper. Blend on high speed 2–3 minutes or until peas are coarsely chopped. Add eggs, ¼ cup oil, beer and hot sauce. Blend 1–2 minutes or until peas are puréed. Add flour and blend 1–2 minutes. Pour black-eyed pea batter into a ceramic bowl. In a home-style deep-fryer such as a FryDaddy®, heat oil according to manufacturer's directions. If a deep-fryer is not available, place 3 inches of oil in a large pot and heat to 350°F. Dip shrimp, tail portion only, into batter and allow all excess to drain. Gently place shrimp into deep-fryer and allow to cook until golden brown and partially floating. Remove from oil and drain. Serve hot with your favorite dipping sauce.
















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