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Ernest's-style Orleans Fried Shrimp and Sauce

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  • Submitted by: Recipe Group Member
  • Date: n/a

This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!


  • Yellow corn flour

Sauce Ingredients:

  • Hellmann's or homemade mayonnaise
  • Louisiana mustard (such as Zatarain's)


  1. To butterfly shrimp: Peel off shell, leaving tail on. With a small sharp knife, make a shallow cut down the center of the back, devein and wash. Place shrimp, cut-side up on a chopping block and deepen cut to split shrimp but not cutting completely through, leaving the tail intact. Shrimp should now open almost flat. Dry between paper towels.
  2. To fry shrimp: Heat a good grade of oil (Kraft's, etc.) to 350°s; F, using a deep fat fryer or heavy bottomed, fairly deep sauté pan with a frying thermometer. Dip shrimp in beaten egg, then in corn flour. (Corn flour may be purchased at our local fish markets.) Shake off excess flour. Shrimp may be prepared for frying earlier in the day and refrigerated if desired.
  3. When the oil has reached 350°s; F, drop in the shrimp, a few at a time. As soon as the shrimp come to the top of the oil, remove immediately from pan. "Do not let them dance on the top," is Ernest's prime admonition. "The secret of good seafood is not to overcook." Place on paper toweling and sprinkle with salt and pepper.
  4. Serve immediately with Ernest's famous sauce.
  5. To make sauce: Mix equal amounts of Hellmann's mayonnaise or homemade mayonnaise, Louisiana mustard and freshly prepared horseradish. With a French chef's knife, chop the celery, parsley and garlic. Add to mayonnaise mixture, stir well and refrigerate.
  6. Makes 1

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