Kickin’ Fried Shrimp Horsey Beignets

Number of Servings: 6-8

3 Tbsp. Hot horseradish
1 Lb. Raw shrimp (fresh if possible), chopped
3 Scallions, sliced
2 Eggs
1/2 Cup Milk
1 Tsp. Baking powder
1/4-1/2 Cup Flour
Salt & pepper
1 Tsp. Sweet paprika
4 Cups Oil for frying
1 Cup Mayonnaise
2 Large Tbsp. Creole or spicy coarse mustard
1/2 Small Lemon, squeezed
1/2 Tsp. Cayenne pepper
1 Tsp. Tabasco
Salt & pepper
2 Tbsp. Chopped parsley

Take peeled, deveined shrimp and soak in a bowl of cold water with 1 Tbsp. salt for 30 minutes. Remove, dry and chop to the size of coarse salt. Beat the eggs in a bowl. Add 2 Tbsp. horseradish, 2 of the sliced scallions, milk, baking powder, paprika, salt and pepper. Mix well and then add the flour. Mix well and chill covered for 1 hour. Heat oil in pot to 350-360º. Add 1-2 Tbsp. sized dollops of batter to oil and continue to do so until golden brown. Remove to paper towel and place on platter. To make the sauce, just add all the remaining ingredients including the other Tbsp. horseradish together and put in small dish in center of platter.