Charlie Gagliano’s Fried Shrimp Remoulade

Recipes / Charlie Gagliano’s Fried Shrimp Remoulade

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Recipe

Betcha never thought to throw your favorite fried seafood dipping sauce right into the batter. Well, Charlie from our sales team did! Regular old shrimp remoulade’s got nothing on these. Complete the “double-sauce” with some LFF Remoulade for dipping, and you’ll never look back.

Ingredients

  • 1 lb. medium-large shrimp
  • 10 oz bag Louisiana Fish Fry Shrimp Fry
  • Approximately 1/2 of 1 bottle of Louisiana Fish Fry Remoulade Sauce

    PREPARATION

    Peel and clean shrimp. Place shrimp in cold water. Put Remoulade Sauce and Shrimp Fry in separate bowls. In Remoulade bowl, add a little club soda (this will thin out the remoulade sauce slightly and help to completely coat the shrimp). Dip shrimp in Remoulade Sauce/club soda mix first, then coat completely with the Shrimp Fry. Fry shrimp in pan with oil at 350°F until shrimp are golden brown. If desired, serve with the rest of your Remoulade Sauce for dipping!

    PRO TIPS

    Devein Shrimp

    To devein a shrimp, use a short paring knife. Make a shallow slit along the back, then lift the vein with the tip of the knife. Wipe it away with a paper towel, or rinse in cold water. For small shrimp, don’t even bother! The vein only affects aesthetics, not taste or health.

    Seafood Temperatures

    Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most. Exceptions include live oysters, which can keep up to a week if stored cupped side down, wrapped in damp towels or newspapers. Live crawfish should be cooked on the day they’re purchased.

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