Shrimp pair perfectly with Colonnade’s tartar sauce

Colonnade Restaurant

1879 Cheshire Bridge Road, Atlanta.


Q: The Colonnade Restaurant has the BEST fried shrimp I've ever had and their tartar sauce makes them even better! Whenever I cook fish or shrimp at home, I want some of that tartar sauce! — Sally Angevine, Atlanta

A: Chef Ryan Cobb of the Colonnade was happy to share the recipe for both the fried shrimp and the tartar sauce. The egg wash makes the breading adhere nicely to the shrimp, and the shrimp cook up crisp and light. The restaurant uses corn flour in its breading mixture. If you can’t find corn flour, use a finely ground cornmeal. A serving of fried shrimp at the Colonnade is 12 shrimp.

The secret to that tartar sauce? It must be the dill relish.

Colonnade’s Fried Shrimp and Tartar Sauce

1 cup mayonnaise

1/2 cup dill relish

1 tablespoon finely diced red onion

Dash of Worcestershire sauce

Vegetable oil for frying

1 cup whole milk

2 eggs

Salt and pepper

1/2 cup corn flour or finely ground cornmeal

1/2 cup all-purpose flour

1 pound large shrimp, peeled

Lemon wedges, for serving

For the sauce: In a medium bowl, whisk together mayonnaise, relish, onion and Worcestershire sauce. Cover and refrigerate until ready to use. May be made up to 3 days ahead.

When ready to fry shrimp: in a large Dutch oven, heat oil to 350 degrees.

While oil is heating, make egg wash. In a medium bowl, whisk together milk and eggs and season with salt and pepper. Set aside.

In another medium bowl, make breading. Whisk together corn flour or cornmeal, flour and salt. Set aside.

Working in small batches, put shrimp into egg wash and leave 15 seconds. Remove from egg wash, allow excess egg wash to drip off and put shrimp in breading. Toss to coat shrimp evenly, tap lightly to remove excess breading and carefully add to hot oil. Cook until shrimp has turned golden brown, about 2 minutes. Do not crowd pan. Remove from oil and drain. Continue until all shrimp is cooked. Discard remaining egg wash and breading. Serve hot with lemon wedges and tartar sauce. Makes: 1 1/2 cups tartar sauce and 4 servings fried shrimp

Tartar Sauce, per 1-tablespoon: 80 calories (percent of calories from fat, 90), trace protein, 2 grams carbohydrates, 1 gram fiber, 8 grams fat (1 gram saturated), 3 milligrams cholesterol, 94 milligrams sodium.

Fried Shrimp per serving: 386 calories (percent of calories from fat, 47), 30 grams protein, 20 grams carbohydrates, 1 gram fiber, 20 grams fat (4 grams saturated), 285 milligrams cholesterol, 226 milligrams sodium.