1-pound large shrimp peeled & deveined
Fried Shrimp Seasonings-Culture Creole Seasoning, Slap Ya Mama Creole Seasoning and Old Bay-all to taste
Egg Wash-1 cup of buttermilk mixed with 1 beaten egg.
Louisiana Seasoned Fish Fry
1 lb of lump crab meat
Culture Creole Seasoning, to taste
Onion Powder, to taste
Garlic Powder, to taste
Badia Complete Seasoning, to taste
Black Pepper, to taste
8 ounces uncooked fettuccine
2 tablespoon of olive oil
2 tablespoons of Kerrygold Garlic and Herb Butter
1/2 large red onion, diced finely
3 Bell Peppers (any color combo, I used red, orange and yellow), diced finely
2 tablespoons flour
3-4 garlic cloves minced
1 1/2 cups of chicken broth
1/2 cup heavy cream
1 14 oz. can fire roasted diced tomatoes, drained
3/4 cup freshly grated Parmesan cheese
¾ cups of freshly shredded smoked mozzarella
1. Cook fettucine according to package directions.
2. In a 6-quart pot, melt the garlic herb butter and add the olive oil.
3. Sauté the onions and bell peppers until softened.
4. Add the garlic and sauté another minute.
5. Sauté to taste with dry seasonings.
6. Stir in the flour and fire roasted tomatoes.
7. Turn the heat to low and stir in the chicken broth and heavy cream. Continue to stir until smooth.
8. Increase heat to medium high and bring the sauce to a simmer. Simmer until thickened, stirring occasionally, approximately 3-5 minutes.
9. Reduce the heat to low and fold in the lump crab meat.
10. Pour enough vegetable oil to fill a medium-sized cast iron skillet, minus one inch.
11. Heat oil to 350 F.
12. Dip seasoned shrimp in egg wash and shake off excess liquid.
13. Fill a Ziplock bag with shrimp fry and batter the shrimp by adding them into the bag, sealing it and shaking the bag. (Don’t overcrowd the bag. This can be done in batches.
14. Fry the shrimp in small batches for about 3-4 minutes or until golden brown.
15. Remove the fried shrimp and set aside on a rack or paper towel to drain.
Complete the dish.
16. Return to the sauce and stir in the cheeses.
17. Add the fettucine to the sauce and stir until well coated in sauce.
18. Taste and season with additional creole seasoning, if necessary.
19. Serve pasta and top with fried shrimp.
20. Garnish with fresh parsley.