Buttermilk Battered, Country-Fried Butterfly Shrimp made with RITZ Crackers
It's no secret: recognizable brands demand attention on menus. Easily update one of the most popular dishes with the flavor of batter made with buttery RITZ Crackers.
Ingredients
Remoulade Sauce
- 7¼ oz. mayonnaise
- 3¾ oz. ketchup
- 3¼ oz. coarse grain mustard
- 1 oz. dill pickles, finely chopped
- 1 oz. lemon juice
- 1 Tbsp. hot sauce
- 1 tsp. Creole seasoning
- 1 tsp. Worcestershire sauce
Batter
- 34½ oz. buttermilk
- 5¾ oz. RITZ Crackers, crushed
- 2¼ oz. all-purpose flour
- 2¼ oz. cornstarch
- 4 tsp. Creole seasoning
- 1 Tbsp. baking powder
RITZ Flour
- 3 oz. RITZ Crackers
- 2¼ oz. all-purpose flour
- 2¼ oz. cornstarch
- 2½ lb. uncooked extra-large shrimp, peeled with tails left on, deveined, butterflied
- 8½ oz. RITZ Crackers, finely crushed
Nutrition per serving
Mix ingredients until well blended. Refrigerate until ready to use.
Process ingredients in blender until smooth. Refrigerate at least 30 min. or until crackers are hydrated.
Process crackers, flour and cornstarch in blender to a fine powder.
Dredge shrimp in RITZ Flour, shaking off excess. Dip into Batter, then into cracker crumbs. Repeat until all shrimp have been coated.
Fry in 350°F deep fryer 1 to 2 min. or until crust is crisp and golden brown, and shrimp are done (145°F.)
Plate 4 oz. fried shrimp and 1-1/2 oz. Remoulade Sauce.