Emeril's Corn-Battered Shrimp

Ingredients

Cooking Directions

Rustic Rub

Combine all the ingredients in a mixing bowl. Blend well. Can be stored in airtight container in your spice cabinet for up to 3 hours.

Then combine the egg, milk, 1 tsp. of the rub, and the corn and corn milk in a bowl and whisk for about 1 minute. Add the baking soda, baking powder, cornmeal, flour, salt, and black pepper. Mix well to make a thick batter.

Season the shrimps with the remaining 1 tsp. rub. Roll each shrimp in the batter and coat evenly. Heat the shortening to 360 degrees. Fry about three shrimps at a time, until golden brown.

Drain on paper towels and serve immediately.

Recipe copyright ©2000 by Emeril Lagasse