Shrimp are deep-fried every day in Louisiana, but the batters used to coat and flavor them are as varied as the cooks preparing the seafood. This recipe was created by Robert Harrington, former dean of the Chef John Folse Culinary Institute at Nicholls State University.

Prep Time: 30 Minutes
Yields: 6 Servings

Ingredients:
36 (16–20 count) shrimp, head-on
3/4 cup black-eyed peas, cooked
1/4 cup diced onion
1 tbsp minced garlic
1/8 tsp ground ginger
Creole seasoning to taste
salt and black pepper to taste
granulated garlic to taste
2 eggs
1/4 cup olive oil
1-1/4 cups beer
Louisiana hot sauce to taste
2 cups flour
1-quart vegetable oil

Method:
Peel shells from the tail of the shrimp, being careful not to remove the head. Devein shrimp then set aside. In a food processor, combine peas, onion, minced garlic, ginger, Creole seasoning, salt, pepper, and granulated garlic. Blend on high speed 2–3 minutes or until peas are coarsely chopped. Add eggs, olive oil, beer, and hot sauce. Blend 1–2 minutes or until puréed. Add flour and blend for 1–2 minutes. Pour black-eyed pea batter into a ceramic bowl then set aside. In a home-style deep-fryer such as a FryDaddy^®, heat vegetable oil to 350°F according to the manufacturer's directions. If a deep-fryer is not available, place 3 inches of vegetable oil in a large pot and heat. Dip only the shrimp tails into the batter and allow all excess to drain. Gently place shrimp into hot oil and cook until golden browned and partially floating. Remove from oil and drain. Serve hot with your favorite dipping sauce.