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["Combine the Mayo through the optional mustard. Again, this can be done day before. Set aside.", "In new bowl....Mix flour, cornstarch, Salt/pepper together well, then add egg Addt'l 1 T hot sauce and Buttermilk. Mix well.", "In another bowl mix Panko and onion, garlic, Italian seasoning, salt pepper. You can add finely mined pulverized Pecan or Coconut here for a another layer of flavor.", "Take shells/tails off of shrimp and slice the shrimp laterally (half as thick). Serrated knife works great. Wait... what's this loose vein you see that runs along the ""belly"". It's the same *cough* ""material"" that runs along the back that the shrimp processors remove and then call the shrimp ""cleaned"".
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You're doing three things here with this move.
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1. Your shrimp is no longer half-cleaned.
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2. You're going to have a more tasty ratio of seafood and seasoning.
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3. The thinner shrimp is much easier to cook correctly. You could pan fry with a little oil instead of deep fry due to the ""thinness"".", "Run the shrimp through the Flour/Buttermilk mixture...then coat with the bread crumbs and either submerge in an inch or so of hot oil or frying them in a few tablespoons of oil or butter. Cook until light golden brown.", "The Mayo/mustard mixture is either a sauce to dip or drizzle over the shrimp and serve. A sneezes worth of fresh minced tarragon over the shrimp would make you a show-off.", "Now, just think of the three elements of this recipe and realize that you can experiment with each thing. The dry ""breading"" at the end, the mix and nature of the dipping sauce etc..", "PAIRINGS Normally, I think reds go with anything, but a Torrentes here, other favorite white, cold sake or light lager (Peroni, Stella) is going to be great. This would be a nice add to a sushi party for any folks skittish about sushi. And you are an astronaut if you make a Po Boy with these", "This Prep time is obviously longer if you're making big batch."]
