Shrimp and Onions

Ingredients Weight Measure
Raw shrimp, 51/60, peeled, deveined 4-1/2 lbs.
Yellow onions, peeled, sliced 4-1/2 lbs.

Milk Marinade

Ingredients Weight Measure
Buttermilk 3 cups
TABASCO® brand Original Red Sauce 1 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
Black pepper, coarsely ground 2 Tbsp.
Medium eggs, beaten 3 ea.
Kosher salt 2 Tbsp.
Paprika 2 Tbsp.
Honey 3 Tbsp.
Orange zest 3 Tbsp.
Lemon zest 3 Tbsp.
Ginger, minced 1 oz. 2 Tbsp.

Coating Mixture

Ingredients Weight Measure
All-purpose flour 4 lbs.
Yellow cornmeal 4 lbs.


  1. To prepare Shrimp and Onions, place shrimp in one bowl and onions in another.
  2. Mix all ingredients for Milk Marinade. Divide the marinade in half and pour into each bowl. Let marinate for 5-8 minutes in refrigerator.
  3. To prepare Coating Mixture, mix the flour and cornmeal in large bowl. Set aside.
  4. Drop shrimp into flour mixture, making sure to coat it well. Quickly dip the shrimp in the milk marinade again and then coat it once more in the flour mixture until all the shrimp have been coated.
  5. Apply the same preparation procedure to the onions.
  6. Deep-fry shrimp and onion in oil heated to 325°F until brown and crisp.
  7. Drain well. Salt lightly.

Yield: 12 servings

Serving idea: Serve immediately with TABASCO®-infused ketchup.