Hot sauce is Louisiana’s condiment. From eggs at breakfast to po’ boys at lunch to gumbo at dinner, it’s hot sauce all day. Many people are loyal to just one brand of hot sauce, with Tabasco loyalists side-eyeing the Crystal fans while Louisiana Hot Sauce partisans throw shade at both. Rather than get too caught up in any one brand, I try to use them all depending on the recipe and flavors we want to bring out. One example? Our Louisiana Red Dot Shrimp from City Pork.
This recipe uses Louisiana “Red Dot” hot sauce from New Iberia, Louisiana. It’s a classic Louisiana hot sauce, nothing more than salt, vinegar, and fermentation to create a spicy, flavorful finished product. This hot sauce spikes the flavor of the cream sauce, cutting through the fried shrimp with bright, spicy acidity. The hot sauce is so important, we named the dish Red Dot Shrimp.
- 1 pound 10-15 count gulf shrimp
- 1 cup rice flour
- 1/4 cup creole seasoning, like Slap Ya Mama
- 1 egg
- 1 cup milk
- 1/4 cup crispy bacon
- 1 cup Red Dot cream sauce (recipe follows)
- 1 cup Pickled Celery (recipe follows)
- Heat oil in a heavy bottomed-skillet or deep fryer to 350 degrees. Peel and devein shrimp, leaving tails attached.
- Whisk together eggs and milk to create an egg wash. Season rice flour with creole seasoning. Dredge shrimp in egg wash and place in seasoned flour to coat generously.
- Fry shrimp for two to three minutes until golden brown, then remove and drain on a paper-towel-lined plate.
- Place shrimp in serving bowl, then ladle Red Dot cream sauce over shrimp. Sprinkle with bacon and garnish with pickled celery.
- 2 cups Louisiana Red Dot Hot Sauce
- 1/2 cup Steen’s Cane Syrup
- 1 sprig rosemary
- 1 quart cream
- Combine hot sauce and cane syrup in a medium sauce pan and bring to a low simmer. Simmer for five minutes until well combined, stirring frequently.
- Combine rosemary and cream in a large sauce pot over medium heat and reduce until thick, approximately 15 minutes.
- Once cream is thickened, strain cream through a wire mesh strainer into the hot sauce mixture. Combine well and set aside.
- 6 stalks celery, leaves and tough ends removed
- 2 cups rice vinegar
- 1/2 cup sugar
- 1/2 cup salt
- Thinly slice celery and place in a non-reactive dish.
- Combine vinegar, sugar, and salt in pot and bring to simmer until sugar is fully dissolved and combined.
- Pour vinegar mixture over celery and allow to pickle for a minimum of 2 hours before serving.
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