Smoky Cornmeal-Crusted Shrimp Bites

Allergens

Shellfish, Milk

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup yellow cornmeal
• 1/2 cup all
• purpose flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• Salt and black pepper, to taste
• 2 cups buttermilk
• 3 cups vegetable oil, for frying
• 4 cups cornmeal, for coating

Instructions

1. Prepare the smoky tomato jam by combining 2 cups cherry tomatoes, 1/4 cup honey, 1/4 cup apple cider vinegar, 2 tbsp smoked paprika, and salt in a saucepan over medium heat. Cook until thickened, about 20 minutes. Set aside to cool.
2. In a shallow dish, whisk together the cornmeal, flour, 1 tsp smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In another shallow dish, pour the buttermilk.
3. Pat dry the shrimp and dip each piece in the buttermilk, then dredge through the cornmeal mixture, pressing firmly to adhere. Place on a wire rack and let sit for 10 minutes.
4. In a deep frying pan, heat the vegetable oil to 350°F. Fry the shrimp in batches until golden brown and crispy, about 2 3 minutes per batch. Remove and drain on paper towels.

Chef’s Insight

For an extra smoky flavor, use hickory or mesquite wood chips in the frying pan to infuse the oil.

Notes

For an added touch of nostalgia, serve the dish with a side of cornbread.