Rosie Makes Fried Shrimp And Oysters.

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!