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

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