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Yields: 4 servings Prep time: 15 min Cook time: 20 min |
Ingredients for Shrimp:
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| CAST IRON DUTCH OVEN SET (3 & 7 QT.) | STAINLESS STEEL PERFORATED SPOON |
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1. Start the shrimp by heating the canola oil in the 7 Qt. Dutch Oven over high heat. This should take about 10 minutes.
2. Prepare the sauce by mixing the mayonnaise, hot sauce, and sweet chili sauce. Set aside.
2. Place the shrimp into the buttermilk. Coat well and use slotted spoon to drain off excess liquid.
2. Place the soaked shrimp into the cornstarch on a plate. Coat evenly and shake off excess cornstarch.
3. Once oil is hot, carefully drop in the shrimp. The size of this Dutch Oven will allow for all of the shrimp to be cooked in one batch.
4. Cook the shrimp for 7 minutes and then use slotted spoon to remove from oil and place on paper towel to cool (for about 2 minutes.)
5. Place shrimp, a few at a time, into the prepared sauce. Coat well and set aside while you make the hushpuppies!
6. For the hushpuppies, heat the canola oil in the 3 quart Dutch Oven on high heat. This should take about 10 minutes.
7.Using two bowls, combine egg, buttermilk, milk in one bowl and the flour, corn meal, and sugar in the second bowl. Whisk both well.
8. Add grated onion to the dry ingredients and mix. Add this mixture to the combined wet ingredients. Whisk together until you have a sticky batter.
9. Once oil is hot, use two spoons to scrape a spoonful of batter into the oil. Repeat this until the batter is used up. Cook in oil for 2-3 minutes. (You should have about 10 hushpuppies.) *be sure to monitor each one separately since they cook very fast and are not all going into the oil at the same exact time.
10. Remove from oil and set on paper towel to cool. Plate with shrimp.
