Friday night seafood! So happy to be in the kitchen today with my friends at Tessemae’s and you’re really gonna love this because it’s a total homerun – a seafood platter with fried shrimp, fish fingers and easily bought over the counter shrimp cocktail and fresh crab. It’s so easy to do with their delicious Cilantro Lime Ranch and Buffalo Sauce. Or take it up a notch by making your own magic elixir like my 999 Island dressing starring Tessemae’s Ketchup. 

[recipe title= “Friday Night Seafood Platter with Tessemae’s” print= “true”]

Salt and pepper fish well.

Put flour in a shallow dish.

Beat eggs well (getting rid of any “threads”) and pour them into a second shallow dish.

Heat coconut oil in a large skillet over medium heat.

Gently dredge each piece of fish in the egg (turning to coat well) and shake off any excess egg. Then dredge in the flour, shaking off any excess flour.

Turn heat down to medium low and place the fish pieces in the pan (you may have to work in batches, don’t overcrowd the pan)

Cook for 4 minutes total, turning gently with tongs ½ way through (so 2 minutes per side).

Shrimp

  • 1 pound Shell off, deveined, tail on (20-25 Shrimp per pound)
  • 1 cup Cup 4 Cup flour (or you can use King Arthur paleo baking flour)
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ cup cayenne
  • 2 eggs
  • 1/3 cup coconut oil

In a small bowl mix salt, pepper and cayenne. 

Season the shrimp with the salt and pepper mixture.

Put flour in a shallow dish.

Beat eggs well (getting rid of any “threads”) and pour them into a second shallow dish.

Heat coconut oil in a large skillet over medium heat.

Gently dredge each piece of shrimp in the egg (turning to coat well) and shake off any excess egg. Then dredge in the flour, shaking off any excess flour. 

Cook Shrimp for a total of 2 ½ – 3 minutes total. Turning gently with tongs halfway through. 

Turn down the heat if the oil gets to hot or you see the shrimp getting too brown too quickly.

999 island dressing

  • ½ cup whole30 mayo (compliant store bought or homemade)
  • ¼ cup Tessemae’s ketchup
  • 1 Tbsp coconut aminos
  • 1 tsp hot sauce (compliant)
  • 1 garlic clove, pressed
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ¼ cup cornichons, chopped
  • 1 ½ Tbsp white onion, minced
  • 1 hard boiled egg, grated

Put all of the ingredients in the bowl, except the grated hard boiled egg.  And mix well until all ingredients are combined.

Add egg and mix gently until full incorporated.

Store in the refrigerator for up to four days.

[/recipe]