Chicken-Fried Shrimp

• 3 large eggs, lightly beaten
• 2 cups buttermilk, or enough to cover the shrimp
• 2 teaspoons kosher salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon freshly ground black pepper
• 24 extra-large (16/20 count) shrimp (about
• 1 1/4 pounds), peeled and deveined
• 2 1/2 cups all-purpose flour
• 1 teaspoon Cajun seasoning (such as Paul Prudhommes Seafood Magic)
• 1/4 cup canola oil, or more as needed, for frying
• Chipotle Ketchup (page 254), for accompaniment

1. Combine the eggs, buttermilk, 1 teaspoon of the salt, cayenne, and 1/2 teaspoon of the black pepper in a large bowl.
2. Add the shrimp and stir so it is completely submerged (add more buttermilk, if needed).
3. Marinate the shrimp at room temperature for at least 15 minutes.
4. Combine the flour, Cajun seasoning, the remaining 1 teaspoon of salt, and the remaining 1/2 teaspoon of black pepper in a large bowl.
5. Have a baking pan or sheet of parchment paper ready near the stove top.
6. Dip the shrimp, 1 at a time, in the flour mixture, coating evenly.
7. Set the floured shrimp in the pan.
8. Pour 1/4 cup of the oil into a large skillet set over medium-high heat.
9. Once all the shrimp have been coated and the oil is shimmering with heat, add as many shrimp to the pan as will fit in a single layer without crowding.
10. Cook the shrimp until golden brown and crisp, 1 to 2 minutes per side (flip with tongs).
11. Serve immediately with ketchup.
12. Continue until all the shrimp is cooked, adding more oil to the skillet if necessary.
13. The shrimp can sit in the buttermilk mixture, covered and refrigerated, for up to 4 hours before cooking.
14. The seasoned flour mixture can be prepared in advance and held at room temperature.
15. Prepare the ketchup ahead, up to 2 weeks, and store in a covered container.

eggs, buttermilk, kosher salt, cayenne pepper, freshly ground black pepper, shrimp, flour, cajun seasoning, canola oil, ketchup

Taken from www.epicurious.com/recipes/food/views/chicken-fried-shrimp-382602 (may not work)