Bayou Fried Shrimp

• 3 pounds unpeeled, large raw shrimp
• 2 cups milk
• 1 large egg
• 1 tablespoon yellow mustard
• 1 teaspoon Cajun seasoning
• 1 (12-oz.) package fish fry mix
• 1 tablespoon Cajun seasoning
• Vegetable oil
• Remoulade Sauce

1. Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp, and place in a large bowl.
2. Whisk together milk and next 3 ingredients. Pour mixture over shrimp. Let stand at least 15 minutes or up to 1 hour.
3. Combine fish fry mix and 1 Tbsp. Cajun seasoning. Dredge shrimp in fish fry mixture, and shake off excess. Arrange on baking sheets.
4. Pour oil to a depth of 3 inches into a Dutch oven; heat to 325u0b0. Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels.
5. Note: For testing purposes only, we used Zatarain's Wonderful Fish-Fri and Walker & Sons Slap Ya Mama Cajun Seasoning.

shrimp, milk, egg, yellow mustard, cajun seasoning, cajun seasoning, vegetable oil, remoulade sauce

Taken from www.myrecipes.com/recipe/bayou-fried-shrimp (may not work)