Ernest's Orleans Fried Shrimp and Sauce

Jumbo shrimp, butterflied (instructions follow)
1 egg, lightly beaten
Yellow corn flour
Salt and pepper
Vegetable oil

Sauce
Hellmann's or homemade mayonnaise
Louisiana mustard (such as Zatarain's)
Freshly prepared horseradish
Fresh celery with leaves, finely chopped
Fresh parsley, finely chopped
Fresh garlic, finely chopped

To butterfly shrimp: Peel off shell, leaving tail on. With a small sharp knife, make a shallow cut down the center of the back, devein and wash. Place shrimp, cut-side up on a chopping block and deepen cut to split shrimp but not cutting completely through, leaving the tail intact. Shrimp should now open almost flat. Dry between paper towels.

To fry shrimp: Heat a good grade of oil (Kraft's, etc.) to 350 degrees F, using a deep fat fryer or heavy bottomed, fairly deep saut� pan with a frying thermometer. Dip shrimp in beaten egg, then in corn flour. (Corn flour may be purchased at our local fish markets.) Shake off excess flour. Shrimp may be prepared for frying earlier in the day and refrigerated if desired.

When the oil has reached 350 degrees F, drop in the shrimp, a few at a time. As soon as the shrimp come to the top of the oil, remove immediately from pan. "Do not let them dance on the top," is Ernest's prime admonition. "The secret of good seafood is not to overcook." Place on paper toweling and sprinkle with salt and pepper. Serve immediately with Ernest's famous sauce.

To make sauce: Mix equal amounts of Hellmann's mayonnaise or homemade mayonnaise, Louisiana mustard and freshly prepared horseradish. With a French chef's knife, chop the celery, parsley and garlic. Add to mayonnaise mixture, stir well and refrigerate.

Source: Ernest's Orleans, Shreveport, Louisiana