Crispy Cajun Shrimp

Recipe Directions

1. Preheat your oven to 350 degrees fahrenheit.
2. Cut open the shrimp (a). Place on a plate lined with paper towel. Season with a pinch of salt and pepper. Let the shrimp drain on the paper towel in your refrigerator until 5 minutes before you start step #5.
3. Place the foil baking cups (b) on a baking tray. Open the package of cornbread batter (c) and stir. Spoon the cornbread batter into the baking cups until each cup is about 2/3 full. (You should have enough batter to make 2 muffins / person). Place the baking tray into your 350 degree oven and bake for 25 minutes.
4. While the muffins are baking, add the vegetables (d) and arugula (e) to a salad bowl. Season with a pinch of salt and pepper. Add 1/2 of the herb aioli (f) to the bowl. Toss the salad and set aside. (Note: save the vegetable container for later to pour the oil in after frying the shrimp).
5. When the cornbread has been in the oven for 15 minutes, start the shrimp. Pour oil into a skillet or saute pan until there is a 1/4 inch of oil in the pan. Heat the pan on medium heat for 3 minutes. Pour the beer batter (g) into a mixing bowl. Add the shrimp to the bowl and submerge to coat the shrimp with beer batter. Use a fork to transfer the shrimp from the batter to the hot pan in batches (be careful of oil splatter). Fry the shrimp for 60 seconds then gently turn over and fry for another 60 seconds (or until golden brown).
6. Remove the shrimp from the pan and place on a clean plate lined with paper towel. Continue doing this in batches until all of the shrimp are fried. Season the cooked shrimp with a pinch of salt and pepper.
7. When the cornbread muffins have finished baking, remove them from the oven and let them cool for 1-2 minutes.
8. Spoon the salad on to your serving plates. Place the crispy shrimp beside the salad. Spoon the remaining aioli beside the shrimp for dipping. Serve with the cornbread.
9. Enjoy! (Note: when the oil has cooled, pour into the vegetable container).