Fried Shrimp with Peach Jalapeno Dipping Sauce
By: Leah Rodrigues
Published: July 27, 2016

Golden brown, tender and deliciously addictive, fried shrimp with peach jalapeno dipping sauce scream summertime eating.  This simple and straightforward meal can be easily made for a family of four or a party of ten.  Since shrimp cooks quickly, you'll want to fry them for about 30 seconds to keep them tender instead of rubbery.  You can use this same technique to fry other seafood such as clam stripes or calamari.
Fried Shrimp with Peach Jalapeno Dipping Sauce
For the shrimp:
	2 eggs, lightly beaten
2 tablespoons buttermilk
5 teaspoons Old Bay seasoning
1 cup plain bread crumbs 
	1 cup cornmeal
1 pound small shrimp (100 count per pound), peeled
6 cups vegetable oil, for frying
Lemon wedges, for garnish
For the peach jalapeno jam:
	3 1/2 lbs peaches
	3 medium jalapeno peppers
	7 1/2 cups sugar
	1 pouch liquid pectin
	1/4 cup lemon juice
	1 to 2 tablespoons butter or margarine
Directions:
Step 1: Prepare the peach jalapeno sauce. This recipe was submitted to Foodista by Flour on my Face. Click here for instructions.
Step 2: In a medium-sized, non-reactive bowl, combine the eggs, buttermilk, and 2 teaspoons of the Old Bay. Whisk well to combine. In a separate bowl, blend the bread crumbs and cornmeal with the remaining 3 teaspoons of the remaining Old Bay seasoning.
Step 3: Set a 1-gallon stockpot over medium-high heat, add the vegetable oil, and preheat the oil to 360 degrees F.
Step 4: To bread the shrimp, take about 1/3 or 1/4 of the shrimp and toss in the egg mixture. Let the shrimp sit in the marinade for up to 5 minutes. Remove and place in the bread crumb mixture. Toss well to evenly coat the shrimp, and use a coarse sieve to sift the excess bread crumbs off into another clean bowl. Repeat the process 2 more times with the remaining shrimp and breading.
	Step 5: Place the breaded shrimp in the hot oil in batches, and fry, stirring occasionally, until golden brown, about 2 minutes. Remove the shrimp from the hot oil using a slotted spoon and drain on a paper-lined sheet pan. Serve the shrimp hot with peach jalapeno jam and garnish with lemon wedges.