Defrost, peel, and devein shrimp. Keep the tail on the shrimp.
In a bowl, mix buttermilk with seasoning and add shrimp.
Allow the shrimp to sit in a buttermilk brine for 1 hour *optional.
Once shrimp is ready for the coating, wash off the buttermilk brine from the shrimp.
In one bowl, add fresh buttermilk to dip the shrimp.
In another bowl, combine flour with panko breadcrumbs adding the same seasonings from the buttermilk to taste. Mix the flour mixture to fully blend the seasonings together.
Dip the shrimp in the buttermilk and then dip it in the flour mixture, making sure you coat the shrimp evenly on both sides.
Place shrimp on a flat baking pan on parchment paper and place the shrimp in the freezer as you prepare your hash. This will allow the coating to stick to the shrimp.
Shrimp will remain in the freezer for about ~15 minutes
For sweet potato hash
Peel and wash 2 medium sweet potatoes. Using a grater, shred the sweet potatoes and use a cloth to squeeze out any excess liquid.
Next, shred or chop an onion.
To a nonstick pan, on medium-high heat, add butter and olive oil. Once butter is melted, add onions and allow them to cook for 2 minutes.
To the onions, add the sweet potato to the pan in an even layer. Season to taste with salt, pepper and garlic powder, mixing well to incorporate the flavor.
Allow sweet potato hash to form a golden-brown crust and then flip. This will take about 5 minutes on each side. Keep an eye on the sweet potato so it doesn't burn.
Once sweet potatoes have formed a crispy crust on certain parts of the hash, it's done. Add cheese, mix and cover and let it sit as you assemble the rest of the dish.
To Fry Shrimp
To a deep cast iron pan, add enough oil to the pan (oil should come to the halfway point of the pan) and let it heat up. Oil is hot when you put a wooden spoon in the oil and bubbles start to form around the spoon.
Remove shrimp from the freezer and add in batches to the hot oil. Cook shrimp on each side for 2 minutes. Shrimp is done when each side has a beautiful golden color and is crispy. Remove shrimp from the oil by the tail and drain on paper towels.
Once shrimp is cooked, it's time to do your sauce.
To a small butter pan on medium heat, add butter and diced onions. Let the onions cook for 2 minutes while stirring.
To the onions, add the tomato paste and continue to stir for another 2 minutes.
Deglaze the pan with the white wine and allow the alcohol to cook off for another minute.
Reduce your heat to medium-low and add heavy cream, parmesan cheese, and cajun seasoning.
Mix the sauce and allow it to thicken for about 2 minutes.
The sauce is done when you can put a spoon in the sauce and then draw a line on the back of the spoon. If the line stays, the sauce is ready.
Turn off the heat and allow the sauce to sit until you assemble the dish.
To a magic bullet, blender or nutribullet, add your eggs and 1 tbsp of water.
Blend eggs for 5 seconds.
In a nonstick pan on medium-low heat, add butter and olive oil. Once the butter has melted, add egg mixture.
Do not touch until eggs begin to form.
Once eggs begin to form, use a spoon to drag the egg mixture gently to the center of the pan. Turn heat to medium-low.
Season with salt and pepper. Add your cheese of choice.
Continue folding eggs together and turn off the heat.
Top with more cheese and black pepper if desired.
To assemble the dish, put a layer of sauce on the bottom of the plate, top with sweet potato hash. Then top the hash with the scrambled eggs. Then top the eggs with 4 to 5 shrimp. Spoon more sauce on top of the shrimp.
Garnish with fresh dill, scallion, or parsley and serve hot.