What's better than fried shrimp and oysters?
Not much.
The seafood here is lightly breaded, then deep-fried and served with my zesty cole slaw and a dipping sauce that's a perfect combination of flavors.
For the coleslaw:
2 cups shredded cabbage
3 baby carrots, shredded
1 apple, finely chopped
1/4 cup craisins
zest of one orange
Mix all together and toss with dressing.
Dressing:
1/4 cup mayonnaise
2 tsp cider vinegar
1 tsp sugar
pinch salt
2 tsp cream
Lawry's pepper
Combine all ingredients.
Fried shrimp and oysters:
2 dozen shrimp
2 dozen oysters
Mix breading in medium container:
1 cup corn starch
1/2 cup corn meal
1 tsp garlic powder
2 tsp Old Bay
Toss and shake with shrimp and oysters.
Deep fry in 375° peanut oil 6-8 shrimp/oysters at a time. Do not crowd the pan!
Drain on rack.
Serve with dipping sauce.
Dipping sauce:
This is one of those sauces that you can make your own. I'm just giving you guidelines for the measures. Taste-test! Add more or less of whatever. Also, don't stir this so that it's a homogeneous mixture. I prefer what I like to call "pockets of flavor.”
Here are your basic ingredients:
1/3 cup mayo
1- 2 TB sweet chili sauce
2-3 tsp Sriracha
shakes of Texas Pete
Remember - Pockets of Flavor!
It needed a bit of green in here, so I sliced some scallions.
Enjoy!
