BASIC FRIED SHRIMP & COCKTAIL SAUCE

Simple Fried Shrimp

2 dozen large shrimp, peeled
½ tsp. Plus 1 ½ Tbsp salt
1/4 tsp plus 1 Tablespoon black pepper
2 cups flour
2 tsp. Cayenne
oil for frying
1 cup well-shaken buttermilk
2 tsp. Creole mustard (if you want your shrimp tangier)

Place shrimp in a medium bowl and season with1/2 tsp salt and 1/4 tsp black pepper:
In a separate bowl, whisk together the flour with the remaining salt, pepper and the cayenne.
Heat 3-4 inches of oil in a large pot until very hot, about 350 degrees.

Pour the buttermilk (and mustard, if using) over the seasoned shrimp and combine. Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour. Use a separate dry spoon or your fingers, to toss and evenly coat. Carefully slip the battered shrimp in to the fryer and fry until golden brown and crisp, about 5 minutes; drain on paper towels. (Don’t over-crowd the fryer with too many shrimp, as this will lower the temperature of the oil and the shrimp won’t crisp up as quickly or as nicely as they should.

Cocktail Sauce:
1 cup ketchup, 3 Tbsp. horseradish, 2 Tbsp. Lemon juice, 2 Tbsp. Tabasco sauce, and 2 tsp. Worcestershire sauce.