Sunday, July 16, 2017

Rosie Makes Fried Shrimp.

This is fried shrimp.
That's how light the batter is.

Rosie's Fried Shrimp
½ lb large shrimp
1 egg white
¼ cup cornstarch
1 TB club soda
kosher salt and freshly ground pepper

Beat egg white until frothy, not stiff peaks.
Stir in cornstarch and club soda.
Season with ¼ tsp kosher salt and ½ tsp pepper.

Heat an inch or so of peanut oil to 375°.
Drop shrimp in egg white mixture, then drop into hot oil, one at a time.
Do not crowd pan.
After about a minute, turn shrimp over.
Continue cooking maybe 30 seconds and remove from oil, draining on rack.
Please, do not overcook your shrimp.

When I fry shrimp, by the time I put the shrimp in one at a time, it's time to turn them over,
starting with the first shrimp you put in and continuing around.
By the time you've turned them over, it's time to start taking them out, starting with the first shrimp again.

The batter is almost a no-batter.
The shrimp flavor comes through without any excess batter getting in the way.

Too many times, I've had fried shrimp that's all batter and not much shrimp.
That ain't the way to do it.
You want the shrimp flavor to shine, not be overwhelmed by the batter.

I like to serve this with a sinus-cleaning cocktail sauce.
Mix your own amounts of:
Lea & Perrins
lemon juice
And I go heavy on the horseradish.

A simple and the perfect accompaniment for fried shrimp is coleslaw.

Rosie's Coleslaw
about 4 cups shredded cabbage
1 carrot, shredded
1/2 cup mayo
1/4 cup buttermilk
2 tsp rice vinegar
1 tsp sugar
lots of ground pepper
pinch kosher salt
Mix together all dressing ingredients.  Pour over cabbage and carrot mixture and toss to coat. Cover and refrigerate.  Let the flavors develop for at least an hour.  Taste test and adjust seasonings if needed.

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