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1
In a medium-sized, non-reactive bowl, combine the eggs, heavy cream, and 2 teaspoons of the Essence.
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2
Whisk well to combine.
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3
In a separate bowl, blend the bread crumbs with the remaining 3 teaspoons of the Essence.
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4
Set a 1-gallon stockpot over medium-high heat, add the vegetable oil, and preheat the oil to 360 degrees F.
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5
To bread the shrimp, take about 1/3 or 1/4 of the shrimp and toss in the egg mixture.
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6
Let the shrimp sit in the marinade for up to 5 minutes.
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7
Remove and place in the bread crumb mixture.
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8
Toss well to evenly coat the shrimp, and use a coarse sieve to sift the excess bread crumbs off into another clean bowl.
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9
Repeat the process 2 more times with the remaining shrimp and breading.
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10
Place the breaded shrimp in the hot oil in batches, and fry, stirring occasionally, until golden brown, about 2 minutes.
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11
Remove the shrimp from the hot oil using a slotted spoon and drain on a paper-lined sheet pan.
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12
Serve the shrimp hot and garnish with lemon wedges.
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13
2 1/2 tablespoons paprika
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14
2 tablespoons salt
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15
2 tablespoons garlic powder
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16
1 tablespoon black pepper
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17
1 tablespoon onion powder
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18
1 tablespoon cayenne pepper
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19
1 tablespoon dried oregano
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20
1 tablespoon dried thyme
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21
Combine all ingredients thoroughly.
