Food Network: Rock Shrimp with Spicy Creamy Sauce

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Rock Shrimp with Spicy Creamy Sauce
Recipe courtesy Sandra Lee

Ingredients
Vegetable oil
1/2 cup real mayonnaise
1/4 cup plus 1 tablespoon heavy whipping cream
2 teaspoons Szechuan seasoning
2 cups tempura batter mix (recommended: Hime)
1 1/2 cups ice water
1 pound rock shrimp*
Endives, for garnish
Crispy onions (recommended: French's Original), for garnish

* NOTE: If rock shrimp are not available, use peeled and deveined shrimp

Instructions
Add enough oil in skillet to come 2 inches up the side
of the pan. Heat oil to 375 degrees F.

In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan
seasoning.

Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture
will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking
off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown.
Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature
does not fall below 350 degrees F. Skim oil between batches.

In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on
endive leaves. Top with french-fried onions.