instructionsFor the Fritters: Bring a large pot of vegetable oil, filled 2/3rds of the way to the top, to 360 degrees F. Place a medium size saute pan over medium-high heat and add about 2 tablespoons of olive oil. Add the onions and season with a pinch of salt and a few cracks of black pepper. Cook for 4 to 5 minutes, or until the onion just begins to soften. Add the garlic and stir to coat. Add the shrimp and cook 1 to 2 minutes, or until the shrimp just begins to turn pink. Remove the pan from the heat and pour the mixture in a bowl to cool.
instructions In another mixing bowl, add the eggs, milk, baking powder, 1 teaspoon of salt, the seafood seasoning and the cayenne pepper. Whisk together. Add the flour in three additions, stirring each time, until the batter is smooth. Add the cooled shrimp mixture and stir to combine.
ingredients Salt and Pepper to taste 1 Lemon (cut into wedges) 2 tablespoons Chives (chopped)
instructions Drop the batter into the hot oil in heaping tablespoons. Do not overcrowd the pot. Work in batches to brown the fritters evenly, 2 to 3 minutes per batch. Remove fritters with a slotted spoon to a paper towel lined plate. Sprinkle with salt and lemon juice. Serve with remoulade garnished with chives.