3 lbs large raw shrimp, peeled, tails intact
1 C while milk
1 C buttermilk
1 large egg
1 Tbsp yellow mustard
1 tsp Cajun seasoning
1 Tbsp Cajun seasoning
1 tsp salt
1/2 C finely ground cornmeal
1 1/2 C self-rising flour
1 tsp cayenne pepper
peanut, canola, or other oil for frying
Use a sharp paring knife to butterfly and de-vein the shrimp.
In a large bowl, whisk together milk, buttermilk, egg, mustard, and 1 tsp Cajun seasoning.
Pour mixture over shrimp. Cover and refrigerate 15 minutes to an hour.
In a separate bowl, combine 1 Tbsp Cajun seasoning with salt, cornmeal, flour, and cayenne.
Dredge shrimp in cornmeal mixture and shake off any excess.
Fry shrimp in an oil fryer, or, pour enough oil into a Dutch oven or other deep pot to reach a depth of 3 inches.
Heat oil to 325 F degrees. Place wire cooling racks over a baking sheet, lined with paper towels, for easier cleanup.
Fry the shrimp in small batches, being careful to not crowd the pot, flipping once, until golden brown (about 1 1/2 minutes on each side).
Transfer to wire racks to drain.