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to serve: cooked white rice, or tortillas for a taco!
delicious served with a simple cucumber + celery salad: sliced celery and cucumber tossed with equal parts rice wine vinegar & toasted sesame oil
1. In a small bowl, add the shrimp to the buttermilk and let soak while you prepare the other ingredients.
2. In another bowl, combine the mayonnaise, jalapeacheno jelly, and sriracha and stir to combine.
3. Drain the shrimp from the buttermilk use a sieve or colander, making sure to shake off excess buttermilk. Wipe bowl clean, return shrimp, and add cornstarch. Toss the shrimp to coat in cornstarch.
4. In a cast iron or heavy bottomed pot, add 2-3 inches of vegetable oil and heat to 375 degrees.
5. Fry the shrimp in a single layer, frying in batches if needed. They should be done in 2-3 minutes, when *lightly* brown. If frying in two batches, drain the first batch on paper towels while the second is frying.
6. Gently fold just-fried shrimp in they mayo-jalapeacheno bowl. Garnish with green onions, and eat immediately.
These shrimp fry up in moments, and are best served as soon as they're done. Make sure the other components of your meal are ready to go!
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This recipe comes from Ada who won third place