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Crispy Fried Shrimp With Raspberry Jalapeno Dipping Sauce

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ready in: 1-2 hrs
serves/makes:   8

recipe id: 117781
cook method: electric skillet/wok, stovetop

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2 pounds large or extra large raw gulf shrimp, peeled and deveined
2 cups buttermilk
1 1/2 cup self-rising white cornmeal
1 cup white flour
2 teaspoons salt
1 teaspoon black pepper
3 cups canola oil, for frying (more if needed)

Raspberry Jalapeno Dipping Sauce

1 small jar raspberry sauce
1 tablespoon pickled juice from a jar of jalapenos
10 pickled jalapeno slices, chopped


Place shrimp in 1-gallon zip-top bag; add buttermilk. Marinate 1 to 8 hours.

Mix cornmeal, flour, salt and pepper in another zip-top bag. Add shrimp, a handful at a time, shaking off the buttermilk a bit and then adding to the flour. Zip the bag and shake to coat.

In electric or black cast-iron skillet, heat oil to 350-375 degrees F. Add shrimp; do not crowd skillet. Cook about 4 or 5 minutes until the outside is crispy and the shrimp are pink. Drain well on a paper towel and finish the rest of the shrimp. Place on a paper towel-lined platter for serving.

Mix sauce ingredients. If it needs more "heat", add more chopped jalapenos and/or juice. Serve shrimp with dipping sauce.

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Nutritional data has not been calculated yet.

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