Crispy Deep-fried Louisiana Gulf Shrimp

Crispy Deep-fried Louisiana Gulf Shrimp with Avocado Aioli, Red Onion Gastrique, & Wadadli Beer BBQ Sauce









Recipe: Shrimp


1 lb Gulf shrimp, peeled & deveined

1 bottle Crystal hot sauce (mild hot sauce)

6 cups all-purpose flour



Place clean shrimp in large mixing bowl. In two separate small bowls add flour and crystal hot sauce separately. Dip shrimp in flour, hot sauce and then back to flour. Deep-fry with medium-hot oil for 2 minutes.

Recipe: Avocado Aioli Dip


1 whole ripe avocado, mashed

1 tsp garlic, crushed

1 tsp onion, grated

¼ cup homemade mayonnaise

2 tbsp lime juice

Salt & pepper to taste



In a small bowl coarsely mash the avocado with a fork, add remaining ingredients and combine. Set aside and refrigerate.

Recipe: Louisiana BBQ sauce


1 bottle Wadadli beer

1 onion, fine diced

4 sprigs rosemary, fine chopped

¼ cup Worcestershire sauce

3 cloves fresh garlic, crushed

½ bunch parsley, chopped

¼ cup heavy cream

1 lb butter



In a saucepan over a medium-high heat reduce Wadadli beer with onions, rosemary, garlic, parsley and Worcestershire sauce to a quarter.  Lower heat and add heavy cream, reduce by half. Remove from stove and fold in butter. Set aside, keep warm.

Recipe: Red onion Gastrique


½ red onion

1 ½ cup white sugar

½ cup vinegar

1 cinnamon stick



Add all ingredients in sauté pan and reduce until consistency is thick.


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