House-Autry Mills



House-Autry Mills

I love this company and their products I have been using them for years. I was excited when invited to be a part of this promotion. I think I may have used the entire product line before and there hasn't been a product I didn't like I love them all. This is my go to for batter and mixes for my foods. The foods come out tasting like perfection not too salty and not too bland but perfect. I recently tried out the recipe I found on the website below and it was so yummy I tried mine with a twist on top of rice. It was delicious a must try. It was gone before I could get pictures. Be on the look out I have a video coming of me cooking up another batch! I was sent the product in exchange for my honest review.

www.tomoson.com



BOOM BOOM SHRIMP



For Shrimp:
1 1/2 cups House-Autry Seafood Breader
2 pounds, peeled and deveined, 21-30 count raw shrimp, with or without tails
1/2 gallon peanut or canola oil for frying
2 Tablespoons cornstarch
1 Tablespoon powdered ginger
Kosher salt and fresh black pepper to taste

For Firecracker Sauce:
1 10-ounce bottle of House-Autry Tartar Sauce
1/3 cup plus 2 Tablespoons Sweet Chili sauce
2 teaspoons Sriracha sauce or more to taste
1/2 teaspoon toasted sesame oil, optional
1 Tablespoon chopped fresh cilantro
Salt and fresh black pepper to taste

Directions

Instructions for Shrimp:

In a large skillet or deep fryer, heat the oil to 350°F.

Mix together the House-Autry Seafood Breader, cornstarch, ginger and salt and pepper in a medium sized bowl. Sprinkle the shrimp with water then place the shrimp in the mixture and coat well.
Carefully drop the shrimp in the hot oil and fry for 2 to 3 minutes, until golden and crispy, then remove the shrimp from the oil with tongs or fry basket, drain well and serve immediately.

Instructions for Firecracker Sauce:

Don't stop with just the shrimp! Use this sauce with hamburgers, fried or grilled fish, even for French fry dipping. The texture from the tarter sauce is an added bonus.

Mix all of the ingredients together in a medium bowl and serve with the shrimp.
The sauce is best if it is made the day before you want to use it.

Makes about 2 cups

5-6 Servings Servings