1 pound shelled and deveined raw shrimp 1 cup unbleached all-purpose flour 1 cup cornmeal (white or yellow) 1 tablespoon chili powder 2 teaspoons thyme 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon sweet paprika 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 large eggs ¹⁄3 cup milk
Rinse and dry shrimp. Place on a tray or baking sheet lined with a triple thickness of paper towels. Refrigerate until ready to use. Place the flour, cornmeal, chili powder, thyme, cumin, garlic powder, paprika, salt, and pepper in a medium bowl. Stir to blend. Place the eggs in a medium bowl and beat with a whisk until completely blended. Add milk and stir to blend. Fill the CuisinartЄ Deep Fryer with vegetable oil to the maximum line. Preheat to 375F. While the oil is heating, prepare the shrimp. In small batches, place the shrimp in the egg mixture. Drain and add to the seasoned flour. Toss gently to completely coat with dry mixture. Remove and place each piece separately on a tray or baking sheet lined with waxed paper. Repeat with the remaining shrimp. Preheat the oven to 200F. Place a wire rack on a jelly-roll pan. When oil is ready, lower the basket into the oil. Add shrimp in batches, about 4 to 5 at a time to the hot oil, do not crowd and cook until golden and crispy, about 1½ to 3 minutes. Repeat with remaining shrimp. As they are cooked place on layered paper towels for 2 to 3 minutes to drain, then transfer to the rack in the oven to keep warm while cooking the remaining shrimp. Serve with Creole Mustard Mayonnaise (recipe listed under Sauces and Dressings).