APPETIZER ESSENTIALS: CAJUN SHRIMP BITES
I tried a similar recipe using sliced Kolby beef, and I thought that I would give this a whirl with shrimp... the results were awesome. I made several batches of these, and they were gone almost as fast as I could put them out. I call that a winner. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Seafood Appetizers
Number Of Ingredients 10
Steps:
- PREP/PREPARE
- Gather your Ingredients (mise en place).
- Chef's Tip: Make sure that you keep the shrimp cool, until ready to use.
- Chef's Note: I usually mix my own Cajun spices; however, if I don't have the time, Tony Chachere's Original Creole Seasoning, is my first choice.
- Add the eggs, apple cider vinegar, and water to a bowl, and whisk to combine.
- Add the flour, cornmeal, and Cajun spice to a bowl, and thoroughly mix.
- Add the peanut oil in a skillet over medium heat, to a depth of 1/2 inch (1.2cm).
- Add the shrimp to the egg/vinegar/water mixture.
- Coat the shrimp in the flour/cornmeal mixture.
- When the oil begins to shimmer, add the shrimp to the skillet.
- Chef's Tip: Shimmering oil is good for sautéing because it increases the chances that the food won't stick. Hot oil immediately seals the bottom of food, creating a natural barrier between it and the bottom of the pan.
- Cook, turning once or twice, until they are golden brown, about 2 - 3 minutes.
- Drain on paper towels.
- PLATE/PRESENT
- Serve while still nice and warm with your favorite dipping sauce. Enjoy.
- Chef's Note: Trust me on this one... they won't last long.
- Keep the faith, and keep cooking.
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