BY THE BON APPÉTIT TEST KITCHEN

This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior. The spice mix was lovely.

Ingredients

Serves 4

2 1/2 teaspoons kosher salt

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1/2 teaspoon onion powder

Vegetable oil for frying

1 1/2 pounds medium shrimp (about 36), peeled, deveined

1 cup buttermilk

1 1/2 cups all-purpose flour

1 cup cornmeal

1.    Step 1

Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl to blend.

Step 2

Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2″. Heat over medium heat to 350°F.

Step 3

Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.

Step 4

Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.

Step 5

Serve shrimp with rémoulade sauce.

Classic Remoulade Sauce

By Craig Claiborne
INGREDIENTS

Yield:about 1½ cups

  • 1 cup mayonnaise
  • ¼ cup finely chopped cornichons (gherkins) or sour pickles
  • 1 tablespoon chopped capers, drained
  • 1 teaspoon Dijon-style mustard
  • 2 teaspoons finely chopped anchovy fillets or anchovy paste
  • 1 teaspoon finely chopped parsley
  • ½ teaspoon finely chopped fresh chervil, optional
  • ½ teaspoon finely chopped fresh tarragon
  • 2 tablespoons finely chopped scallions or green onions

PREPARATION

  1. Combine all ingredients in a mixing bowl. Serve with shelled shrimp or other shellfish, cold meat, fish or poultry.