Fried foods are irresistibly addictive when done right (i.e., simply seasoned and not overly coated with breading), and this recipe for fried shrimp totally fits the bill. I adapted this recipe from Matthew Fairman's on America's Test Kitchen's website Crispy Fried Shrimp | America's Test Kitchen . The Panko bread crumbs lend a very light texture to the shrimp and the creamy cocktail dipping sauce is simply divine. As a very minor variation, I used kosher salt instead of table salt, included a second dipping sauce (my own Lime & Cilantro Tartar Sauce), and squeezed some fresh lemon juice over the shrimp just before digging in.
INGREDIENTS:
1 1/2 lbs. large shrimp, shelled & deveined
SPICE MIXTURE:
1 tsp. granulated garlic
1/4 tsp. cayenne pepper
3/4 tsp. kosher salt
1/4 tsp. black pepper
BATTER:
1/2 cup flour
1/2 cup water
2 large eggs
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 cups Panko bread crumbs
Creamy Cocktail Sauce The Grub Files: Cooking with Camissonia: Creamy Cocktail Sauce with Mayonnaise
Lime & Cilantro Tartar Sauce The Grub Files: Cooking with Camissonia: Lime & Cilantro Tartar Sauce
Lemon Wedges
1. Prepare the creamy cocktail sauce and lime tartar sauce (can be made the day before and refrigerated until ready to use).
2. Combine the spice mixture ingredients in a small bowl and set aside.
3. Shell, devein and clean the shrimp; place in a bowl and pat dry with paper towels. Sprinkle 3/4 of the spice mixture over the shrimp and toss to combine (reserve the remaining spice mix to season the shrimp after frying); set aside.
4. Place all the batter ingredients into a medium bowl and whisk until well combined and there are no lumps from the flour).
5. Place the Panko in an even layer in a shallow casserole dish. Grab each shrimp by the tail using your hands or tongs, dip into the batter to thoroughly coat, then transfer to the Panko to coat with the bread crumbs on all sides. Repeat with the remaining shrimp. Breaded shrimp can be refrigerated up to 2 hours before frying.
6. Heat 1 1/2 quarts of vegetable oil in a large pot or Dutch oven (or enough to measure 1" deep) over medium high heat to 350F.
7. Once the oil comes up to temperature, gently add the breaded shrimp using a slotted spoon or spider. Do not overcrowd the pan, frying in two or three batches as needed. Fry the shrimp for about 1 minute, swirling occasionally with the slotted spoon, until lightly browned. Remove to a paper towel-lined platter and repeat with remaining shrimp.
8. Place the fried shrimp onto a serving platter or paper-lined basket, season with the remaining spice mixture if desired, and serve immediately with the dipping sauces and lemon wedges on the side.
Batter mixture
Spice mixture
Panko bread crumbs
Dip each shrimp in the batter, then coat with Panko bread crumbs
Breaded shrimp can be refrigerated up to 2 hours before frying.
Fry the shrimp in 2-3 batches.
Drain the fried shrimp on a paper towel-lined platter.
Sprinkle remaining spice mixture over the shrimp and serve with dipping sauces and lemon wedges.
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