Carnival Firecracker Shrimp Skewers

Allergens

Shellfish, Dairy (in buttermilk)

Ingredients

• 16 large shrimp, peeled and deveined 1/2 cup all
• purpose flour 1/4 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup buttermilk 1 tablespoon hot sauce (preferably Louisiana
• style) Vegetable oil, for frying Wooden or metal skewers

Instructions

1. In a shallow dish, mix together the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Set aside.
2. In another shallow dish, combine the buttermilk and hot sauce. Set aside.
3. Thread shrimp onto wooden or metal skewers, leaving space between each piece.
4. Dip each shrimp skewer into the buttermilk mixture, then dredge in the seasoned flour to coat completely.
5. In a deep fryer or heavy pan, heat about 2 inches of vegetable oil to 350°F (175°C).
6. Carefully lower skewers into the hot oil and cook for 4 minutes per side or until golden brown and cooked through. Remove from oil and let drain on paper towels.

Chef’s Insight

Experiment with different sauces and seasonings to create your own carnival-inspired twist on this recipe.

Notes

Ensure all seafood is fresh and stored properly before cooking. Adjust cooking times according to the size of shrimp used.