Fried Shrimp Baskets

 Ingredients for flour/seasoning mixture: 

3 1/2 cups of flour
1 TBSP sweet or smoked paprika
3/4 TBSP salt
1/2 TBSP italian seasoning
1/2 TBSP garlic powder
1/2 TBSP onion powder
1/2 TBSP oregano
1/2 TBSP white pepper
1/2 TBSP thyme
1 TBSP sugar
1 tsp cayenne

3 TBSP cornstarch

Other ingredients: 

3 russet potatoes, peeled and cut into 1/2 inch fry pieces. As you cut them throw them in a bowl with ice water to soak for at least 15 minutes and up to 1 hour. 
1 cup buttermilk
5 dashes hot sauce
4 cups canola oil

2 pounds of large shrimp, peeled, deveined and tail still on

Optional "fry sauce"

1/2 cup mayo
2 TBSP ketchup
1 TBSP Tabasco
2 TBSP pickle juice

Directions: 

1. Prepare a dutch oven with a deep fry thermometer and heat oil to 325. 

2. Soak the shrimp in buttermilk with a few dashes of hot sauce. 

3. Remove the fries from the water, shake off and then drop in batches in the flour mixture. Toss. 

4. Make sure oil is up to 325 then drop about 1/2 the fries in the oil. Move around a bit after 1 minute. 

5. Prepare a baking sheet with a wire rack on top. Preheat the oven to 350. 

6. Cook the fries about 10 minutes until lightly brown and crispy. Remove with a spider onto the wire rack and season with salt. Put the first batch in the oven while you fry the rest. 

7. Before putting the second batch of fries in, make sure your oil comes back up to 325. Fry your second batch again for about 10 minutes or until you see the color you like. 

8. Remove that batch, season with salt and spread out on the wire rack so they aren't bunched up. Keep warm in the oven. 

9. Now on to the shrimp. Bring your oil up to 350. 

10. Shake off access buttermilk and toss about 10 shrimp in the flour mixture. Toss to coat well.  Drop in the oil for about 2-4 minutes or until brown and crisp. You will do 4 quick batches of shrimp here - about 10 in the oil at once. 

11. You want to have sheet tray with a rack ready. As the shrimp come out, place them on the rack and then place in the oven with the fries while you cook the rest. Repeat with the 3 other batches. Cooking in batches is important. If you overcrowd the pot your oil temp won't hold and you will have soggy food. Make sure in between each batch you let your oil come up to temp. 

12. Serve fries and shrimp together as a "basket". Optional buffalo sauce, Tabasco, and Fry sauce on the side.  

Enjoy!