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Battering and Frying Shrimp
 Battering Stations:
1. The first station is a bowl of flour mixed with Tony Cachere's Seasoning. "But you can use any seasoning salt or even salt and pepper," he suggests. 2. The second station is an egg wash station, consisting of eggs, milk and the same seasoning. 3. The third station is half flour and half Maseca (a light corn flour good for making tortillas). "But the third station could be just flour, bread crumbs or corn meal. I like the Maseca because it is lighter than flour alone." The ingredients in stations one and three are mixed together with a large spoon. Ingredients in station two are beaten with a whisk. Technique: - Butterfly (peeled) jumbo shrimp and de-vein from the bottom. Butterflying the shrimp provides more surface area so the shrimp will cook quickly.
- Using only one hand, batter the shrimp at station one getting every part as dry as possible.
- Using the opposite hand coat the shrimp in the egg wash at station two getting it as wet as possible.
- With the dry hand batter the shrimp at station three getting it as dry as possible.
- Drop shrimp in canola oil and deep fry at 350 degrees.
- Shrimp will float when they are cooked. They also will appear golden brown.
Bourgeois then squeezes a little lemon on top of the plated shrimp. One bite proves Bourgeois' shrimp are as good as they look. The crust is crisp, golden, crunchy, and does not separate from the shrimp. The shrimp inside is succulent and moist. With six easy steps, frying is nothing to fear. Try this at home! Published in Birmingham magazine, January 2007.
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