Consider a shrimp basket with fried shrimp and hush puppies.
1 dozen shrimp, thawed, peeled and deveined (16-20 per pound)
½ cup flour
¼ teaspoon cayenne
Salt and pepper to taste
1 egg
1 tablespoon water
1 cup Panko style bread crumbs
Peanut oil for frying, approximately 2 cups
Sift the flour, cayenne, salt and pepper into a bowl.
In a second bowl beat the egg and water together until pale yellow.
Put the bread crumbs in a third bowl.
Pat the shrimp with a paper towel to dry.
One at a time dredge the shrimp in the flour mixture turning to coat all sides. Then dip the shrimp in the egg mixture and finally roll in the bread crumbs. Place on a parchment lined sheet pan.
Heat the oil to 375 in a medium large heavy bottomed saucepan. Carefully place the shrimp in the oil one at a time. Cook turning occasionally until the shrimp are a deep golden brown. This will only take a few minutes. When done place in a paper towel lined plate to drain.
Serve hot with shrimp sauce and remoulade.