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Discussion Starter · #1 ·
For each 1 lb of shrimp peeled tail as well, and deveined (any size you like, personally I like the 12-16 ones) you will mix together:

1 cup of fine ground corn meal
1/2 cup of AP flour
1.5 Tablespoons cumin
1 Tablespoon dried cilantro
1 Tablespoon dried oregano
1 Tablespoon smoked paprika
1 Tablespoon fresh cracked black pepper
1 to 3 teaspoons cayenne pepper (all in how HOT ya want it)
Salt to taste

Take your shells, 1/2 an onion, 3 cloves of garlic, salt, whole pepper corns and 1 quart of water bring to a simmer for stock.

In a large sautee pan pour 4 Tablespoons of a good oil, light olive works great for this, heat to about 375 (flour should sizzle and turn golden when it hits the oil).

Dredge all the shrimp through the mix, and fry about 2-3 minutes each side, remove from pan. If you need more oil add, so that you have 4 Tablespoons or so of oil in the pan, add in the rest of the flour mixture, cook till you have a pale blond roux. Strain the stock, add while hot to the roux, and mix the ****ens out of it, when it comes to a light boil, let it boil for 2-3 minutes. Serve with the shrimp.

Enjoy :D:

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