Fried Shrimp Po-boy with Jalapeno Lime Ailoi
 
Ingredients
  • ½ cup milk
  • ½ cup buttermilk
  • 2 eggs
  • 3 dashes of sriracha
  • 1 cup AP flour
  • 1 cup cornmeal
  • ¾ cup cornstarch
  • 2 tsp cajun seasoning
  • 1 tsp salt
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
  • ½ tsp lemon pepper
  • ½ tsp garlic powder
  • 2 pounds medium shrimp, peeled and deveined with tails removed
  • For the Aioli:
  • ½ tsp jalapeno juice (use it from a jar)
  • ½ lime, juiced
  • ½ cup of olive oil
  • ¼ cup Persian Lime Olive Oil
  • 2 egg yolks
  • 1 tsp dijon mustard
  • 1 tsp of white vinegar
  • ½ tsp of salt
  • ¼ tsp black pepper
  • 2 cloves garlic,minced (I used pre-minced garlic from a jar)
Instructions
  1. Heat oil to 375. Whisk together the milk, buttermilk and sriracha sauce. Place shrimp in the milk mixture and allow to sit in the refrigerator, covered, for at least 3 hours. Meanwhile, mix together the remaining ingredients. Now, dredge your shrimp in the dry mixture, shaking off excess and place in the oil. Fry for 2-3 minutes, until golden brown. Watch for the bubbles and when they float to the top but still bubbling then that means they are ready!
  2. For the Aioli:
  3. Stir all aioli ingredients together except for the olive oils. Combine both olive oils and slowly whisk the mixture together using just a spoonful of olive oil at a time. This sounds time consuming but it really isn't. The whole process shouldn't take more than 5 minutes. Just go slow and whisk, whisk, whisk! Stored in a tightly covered container in the refrigerator, this keeps for about 2 weeks.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2015/06/29/fried-shrimp-po-boy-with-jalapeno-lime-ailoi/