Dirty Shrimp from The Palm - Dallas News | myFOXdfw.com

Dirty Shrimp from The Palm

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Thanks to executive chef Jason Bianco from The Palm Restaurant for this recipe.


Yield: 1 portion
8 ea 41/50 Shrimp, (Peeled & Deveined, tail off)
Flour & Creole Seasoning Mix (1 cup Flour to 2 Tbsp Creole Seasoning)
Egg wash
Panko Bread Crumbs
1 Tbsp Creole Seasoning (see recipe below)
1 tsp Old Bay Seasoning

Side of Jicama Slaw (see recipe below)

Thaw your shrimp, dredge it in the flour and creole seasoning mixture, and shake off the excess. Place the coated shrimp in an egg wash, and then into panko breadcrumbs, making sure all sides are covered well.
Fry in a 350 degree fryer until golden brown. Drain well.
Place your fried shrimp in a bowl and toss with the 1 Tbsp Creole seasoning
Dust your plate with old bay seasoning. Serve the shrimp while hot, with a side of your Jicama Slaw.
Creole Seasoning
Yield 1 cup

5 Tbsp paprika
4 Tbsp kosher salt
4 Tbsp garlic powder
2 Tbsp black pepper
2 Tbsp onion powder
2 Tbsp cayenne pepper
2 Tbsp oregano - dried
2 Tbsp thyme - dried

Procedure: Combine all ingredients thoroughly and store in an airtight container until use.

Jicama Cabbage Slaw

1-1 ½ lbs green cabbage
1-1 ½ lbs jicama
6 ounces carrots

1 cup cider vinegar
½ cup sugar
To taste: kosher salt
To taste: black pepper
2 cup mayonnaise
½ cup sour cream
2 Tbsp whole grain mustard
1 Tbsp Cilantro - chopped fine

-  Peel and thinly slice jicama on a slicer or mandolin. Do the same with the green cabbage and carrots, and combine the jicama, green cabbage and carrots in one bowl.

- Mix together cider vinegar, sugar, salt and pepper. Combine well

- Pour over the cabbage, jicama & carrot mixture, mix thoroughly, cover with plastic and refrigerate for 30 minutes

- In a bowl, combine together the mayonnaise, sour cream, and mustard. Add this to the cabbage mixture and toss well to combine all the ingredients. Add the cilantro and toss well.

- Check seasoning. Adjust if necessary. Cover and refrigerate for at least 1 hour before using.

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