Two & A Knife

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If it wasn’t obvious from the title, I’m really trying to get the fact that lemon pepper was used in this across. It wasn’t till I started making my own lemon pepper seasoning did I get on the lemon pepper train. Like many things it is way better than anything from a canister. Now when it comes to frying shrimp my go to breading station is heavy cream into panko. It results in the lightest and crispiest shrimp ever. The seasoning is a lot more lemon pepper forward while the dressing is a lot more subtle. I have a couple really cool ranch dressing recipes coming out this month and also some more recipes utilizing this ranch! Try it out and let me know what you think!

Ingredients

• 2lb jumbo shrimp, peeled and deveined, butterflied
• 1/2 pint heavy cream
• 2 c panko bread crumbs
• 1c flour
• 6c canola oil
• Lemon Pepper Seasoning
• 2 lemons zested reserve juice
• 1Tb crushed black pepper
• 1tsp garlic powder
• 1tsp salt
• 1Tb parsley, chopped
• Lemon Pepper Ranch
• 1/2c Sour cream
• 1/2c mayonnaise
• 1/2c milk
• 1tsp salt
• 1tsp black pepper
• 1tsp dill
• 1tsp garlic powder
• 1/4c lemon juice
• zest of 1 lemon
• 1Tb parsley, chopped

Directions

• Make lemon pepper seasoning prior to frying shrimp so when it comes out of the fryer its immediately tossed in seasoning.
• To make seasoning combine lemon zest, black pepper, garlic powder, salt and parsley.
• To make lemon pepper ranch combine all ingredients and let sit for 30 minutes minimum.
• To make dredge for shrimp. combine flour and panko. Coat shrimp in heavy cream.
• Take shrimp and firmly but gently press it into panko/flour mix . Fry in 375 degree oil for 3 minutes till golden brown. Toss immediately in lemon pepper seasoning. Serve hot and with lemon pepper ranch.