Spicy Beer-Battered Shrimp with Remoulade Sauce

Name: Spicy Beer-Battered Shrimp with Remoulade Sauce
Ingredients: ½ cup panko; 2 tablespoons minced shallot; 2 tablespoons finely chopped flat-leaf parsley, plus ½ tablespoon for garnish; 1 tablespoon whole-grain mustard; 2 tablespoons hot sauce, such as Frank’s RedHot Original Pepper Sauce; 1 tablespoon finely chopped capers; ½ cup pale lager beer, such as Corona; 1 tablespoon Cajun seasoning; Kosher salt or sea salt; Peanut or canola oil, for frying; Chopped flat-leaf parsley, for garnish; Finely ground black pepper; ½ cup mayonnaise; 1 tablespoon granulated sugar; 1 teaspoon Worcestershire sauce; 6−9 jumbo shrimp, peeled and deveined, tails intact; 1 small orange to yield ½ teaspoon finely grated orange zest, plus 1 teaspoon freshly squeezed orange juice; ½ cup unsweetened shredded coconut; 2 tablespoons minced celery; ½ cup all-purpose flour

Preparation info

Difficulty
Medium

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

These seductive beer-battered shrimp dipped in tangy remoulade sauce can be a tasty appetizer for two or three or a light dinner for two. Because cast-iron pans retain the heat as more shrimp are added, the constant temperature level seals in the moisture and quickly produces perfectly cooked bites. The mayonnaise-based sauce, flavored with celery, shallot, capers, and mustard, is brightened with fresh orange juice. Extra remoulade will keep in the refrigerator for several weeks. Use it on

Ingredients

Starter
Dinner
Pescatarian

Ingredients

Method