Shrimp and Chips
Servings 4 servings
Calories 406kcal
Ingredients
Chips
- 1 large Russet potatoes sliced into very thin translucent rounds (use a mandolin to slice if you dont feel comfortable slicing thin enough with a knife)
- 1 tsp Cajun seasoning
- 2 tbsp Canola oil
Shrimp
- 3 cups Canola oil
- 1/2 cup All-purpose flour
- 2 Eggs lightly beaten
- 1 tsp Baking powder
- 1 tsp Old Bay Seasoning
- 1 lb Shrimp peeled and deveined
- 3 tbsp Fresh parsley chopped
Remoulade
- 2 tbsp Mayonnaise
- 1 tbsp Whole grain mustard
- 1 tbsp Relish
- 1/2 tsp Garlic powder
- 1/2 tsp Lemon juice
Instructions
- Preheat the oven to 400 degrees.
- For the chips: In a bowl mix the potato slices, cajun, oil, and season well with salt. Spread out on parchment paper lined baking sheet(s). Avoid overlapping the potato slices. Place in the oven and cook to golden brown and crisp on both sides. Remove from the oven and season with salt to taste.
- For the shrimp: Heat the oil in a saucepan to 350 degrees. In a bowl mix together the flour, eggs, baking powder, and old bay. Stir in water a little at a time until a thick batter forms. Dip the shrimp into the batter and fry (in batches if needed) golden brown and crispy to an internal temperature of 125 degrees using a thermometer.
- For the remoulade: whisk together all ingredients in a bowl. Adjust any of the ingredients to taste.
- Serve the shrimp with chips and remoulade. Garnish with parsley
Nutrition
Calories: 406kcal | Carbohydrates: 31g | Protein: 7g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 272mg | Potassium: 478mg | Fiber: 2g | Sugar: 1g | Vitamin A: 645IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 3mg