Horseradish Crusted Shrimp With Horseradish Remoulade Recipe

Name: Horseradish Crusted Shrimp With Horseradish Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Horseradish Remoulade; 2 tablespoons fresh horseradish (grated on the small teeth of a box grater); 2 minced scallions; 1 tablespoon brown mustard seed; 2 tablespoons mayonaise; 1 tablespoon sherry vinegar; 1 tablespoon dill relish; 1 tablespoon ketchup; juice from 1 lemon; Horseradish Crusted Fried Shrimp; 1 pound medium shrimp - peeled and deveined - we leave the tails on for handles; 1/2 cup fresh grated horseradish (on the small teeth on the box grater); 2 cups panko; zest from 1 lemon; 2 eggs; 1/4 cup heavy cream; 2 tablespoons cornstarch; 1 teaspoon salt; 2 teaspoons pepper; oil for deep frying, we use peanut oil - high flash point

Servings: persons

Horseradish Remoulade
2 tablespoons fresh horseradish (grated on the small teeth of a box grater)
2 minced scallions
1 tablespoon brown mustard seed
2 tablespoons mayonaise
1 tablespoon sherry vinegar
1 tablespoon dill relish
1 tablespoon ketchup
juice from 1 lemon
Horseradish Crusted Fried Shrimp
1 pound medium shrimp - peeled and deveined - we leave the tails on for handles
1/2 cup fresh grated horseradish (on the small teeth on the box grater)
2 cups panko
zest from 1 lemon
2 eggs
1/4 cup heavy cream
2 tablespoons cornstarch
1 teaspoon salt
2 teaspoons pepper
oil for deep frying, we use peanut oil - high flash point

1
Mix everything together and put it in the fridge until shrimp time.
2
Heat the oil - we use an electric fryer and set it to 375. Whisk together the panko, lemon zest and horseradish in a cake pan (or something you can get the shrimp in and out of)
3
In another pan or dish - whisk the eggs, cream, cornstarch (which helps everything stick where it ought to) salt and pepper. Set up a draining rack - we put a cookie cooler over a newspaper covered cookie sheet.
4
Standard frying ops - dip the shrimp in egg mix, then panko - do a few at a time - I actually press the shrimp into the panko so a lot sticks - I like them bready. Grab them by the tail and lower them into the oil. Fry them until golden brown - 5-7 minutes (it will depend on your oil, heat, shrimp) dump them out onto the cooling rack and wait patiently for 3 or 4 seconds before you try to eat one and probably burn your mouth. Put it down. Wait a minute. Now eat it with remoulade. Repeat.
5
This isn't really part of the recipe but I also sliced breaded and fried that scalped lemon - that was our neighbor's favorite part!!

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Horseradish Remoulade, 2 tablespoons fresh horseradish (grated on the small teeth of a box grater), 2 minced scallions, 1 tablespoon brown mustard seed, and more.

Yes, Horseradish Crusted Shrimp With Horseradish Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Horseradish Crusted Shrimp With Horseradish Remoulade

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