Fried Shrimp with Creamy Parmesan Sauce
- 2 cups panko (Japanese bread crumbs)
- 1½ tablespoons Cajun seasoning
- 2 large eggs, lightly beaten
- 2 tablespoons water
- Canola oil, for frying
- 24 large fresh shrimp, peeled and deveined (tails left on)
- Creamy Parmesan Sauce (recipe follows)
- In a shallow dish, combine bread crumbs and Cajun seasoning. In another shallow dish, whisk together eggs and 2 tablespoons water.
- In a large deep skillet, pour oil to a depth of 1 inch, and heat over medium-high heat until a deep-fry thermometer registers 350°
- Working in batches, dip shrimp in egg mixture, letting excess drip off. Dredge in bread crumb mixture, pressing gently to adhere. Fry until bread crumbs are golden brown, 1 to 2 minutes, turning once. Let drain on paper towels. Serve with Creamy Parmesan Sauce.
Recipe by Louisiana Cookin' at https://louisianacookin.com/fried-shrimp-creamy-parmesan-sauce/
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