David Chauvin’s Seafood of Cocodrie
Right now! If you buy 20 pounds of Fresh Shrimp, you get 5 pounds of Softshell Shrimp for FREE! Don’t Miss Out. Offer ends Monday at 5 p.m.. *ONLY AT OUR COCODRIE LOCATION* ( Find us on Facebook https://www.facebook.com/pg/DCSCofCocodrie/posts/?ref=page_internal )
Here is a GREAT recipe.
David Chauvin’s Softshell Shrimp Appetizer
Makes 6 appetizers
24—Louisiana Softshell Shrimp (You can purchase these from David Chauvin’s Seafood Company in Dulac at 8238 Grand Caillou Road in Dulac OR in Cocodrie at 7861 Hwy 56.)
4 cups Flour
2 Tblsp Tony’s Original
1.5 cups Water
1 tsp of Tony’s Original
Vegetable oil or Avocado Oil
Spicy Sweet Chili Sauce—recipe below OR you can buy the Sweet Chili Sauce already made.
Cole Slaw recipe:
Vinegar to taste
Mayo to taste
Cleaning Softshell Shrimp: To clean snip with scissors right behind the eyes.
Put oil in a frying pan or fry daddy. Heat up the oil.
Place Flour and seasonings in a bowl. Mix well.
Put eggs, 1 tsp of Tony’s Original and water in a bowl and whisk.
Place softshell shrimp in the egg wash, dredge through Flour, and place on a platter.
Gently place softshell shrimp in the hot oil. Fry until golden brown.
During the frying process, make the coleslaw recipe.
Place your shredded head of cabbage in a bowl. Add 2 capfuls of vinegar and a cooking spoon of creamy mayonnaise and stir. Add seasoning to taste—a bit of salt and Tony’s original.
Plating the Appetizer:
Lay down a bed of coleslaw. Place 4 fried softshell shrimp on top and drizzle with the spicy-sweet chili sauce. Enjoy!
Spicy Sweet Chili Sauce:
½ cup of rice vinegar
¾ cup of water
½ cup of honey
5 garlic cloves
1 Tbsp soy sauce
½ tsp cayenne pepper
2.5 tbsp Sambal Oelek or 2 tbsp of dried chili flakes & 1 tbsp extra rice wine vinegar
4 tsp cornstarch
2 tbsp water
Add the vinegar, water, honey, garlic cloves, soy sauce, and cayenne pepper (if using) into a non-stick pan.
Heat over medium heat while stirring to dissolve the honey a bit. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes.
Add the sambal oelek chili paste or dried chili pepper flakes and mix through. Let it cook for a few minutes until slightly thickened (2-5 minutes)
Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.
While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 2-5 minutes or until it reaches the desired thickness. Remember, the sauce thickens as it cools as well. If it thickens too much, use a little extra water to thin it out.
Pour into glass jars with air-tight lids (OR heated and sterilized jars to store for longer.)
Cool to room temperature (1 hour) and store in the fridge.
Servings: 32 Tablespoons