Serves: 1 Time: 25 minutes
- 6-8 medium shrimp, peeled and deveined
- 1/2 c. flour
- 1/2 c. bread crumbs
- 2 tsp. Blackening seasoning, cayenne, or cajun seasoning
- 1 egg, beaten
- 1 T. Dijon mustard
- 1 T. agave
- 1 T. red wine vinegar
- 1 lemon wedge
- parsley, for garnish
- salt, pepper, oil
Set up a breading station. Remember, think of FEBruary. Flour, egg, then breading in three different dishes. Season the flour and egg with salt and pepper and the bread crumbs with the cajun seasoning.
Heat a pot of oil. It is ready when you press the handle of a wooden spoon to the bottom of the pan and bubbles rise.
Use one hand to dip the shrimp in the flour, then the egg, then the bread crumb mixture, shaking off the excess flour and egg at each step. Lay the shrimp in the oil away from you and let them cook for 2-3 minutes per side. Remove and place them on a paper towel to drain.
While the shrimp cook and cool, whisk together the Dijon, agave, and vinegar. Plate the shrimp, sprinkle with salt and squeeze the lemon over them. Garnish with the parsley and serve with the dipping sauce.