Sunday, October 14, 2018

Rosie Makes Coconut Fried Shrimp And Fried Pickles.

There's just something about fried shrimp.
Frying makes shrimp taste ... shrimpier.
Don't know why, but it does.
And one of my favorite fried shrimp recipes
is coconut fried shrimp.
Here's my latest recipe.

Prepare the shrimp.
Peel the shrimp, leaving the tails intact, for dipping.  Remove black tract down the back.
It's not a vein.  It's the digestive tract.  So you're de-tracting, not de-veining.  

If you want to butterfly the shrimp here, take a paring knife and, starting at the intact tail, slice down the center of the shrimp's underside.  Open up the shrimp.  Butterflying just gives you more surface area for the batter to stick to, so more crisp, crunch frying. That's always a plus.

Batter for shrimp
1/2 cup flour
1/2 cup cornstarch
1 tsp Old Bay seasoning
1 tsp dried mustard
1 tsp baking powder
1 tsp minced jalapeño
1/2 cup white wine
Combine all the dry ingredients with the jalapeño pieces.
Stir in the white wine.

You could use beer instead of the wine.
Didn't have beer today,
but I did have wine, so I used that.

Dip the shrimp in the batter,
letting the excess drip off.

Dredge the shrimp through a mixture of:
1 part coconut to 1 part panko breadcrumbs

You can just mix the coconut flakes and breadcrumbs
with the shrimp in a container and shakeshakeshake.

Have a heavy deep pot for frying.
Pour in about 2-3 inches of peanut oil
and heat to 350°-375°.
Fry in small batches so as not to 
lower the temperature of the oil.
 Low oil temperature = greasy fried food.
Proper oil temperature = crisp fried food.

Fry about 1 minute - until golden.

Drain shrimp on wire racks.

What's that fried delicacy in the back?
Why, I believe that would be fried pickles!

Fried Pickles
You can use spears or slices.
We prefer dill slices.
Pat pickles dry with paper towels.
Using the same batter as for the shrimp,
dip the slices, and fry until golden brown.
Drain on wire racks.

I have two sauces for the shrimp and pickles.

Pineapple Dipping Sauce
1/3 cup crushed pineapple
2 TB Dijon mustard
2 TB horseradish
1 TB soy sauce
1 TB cider vinegar
1 TB brown sugar
juice of one lime
1 tsp minced jalapeños 
Combine all in small sauce pan and heat through.

Dipping Sauce
2 TB mayonnaise
1 tsp yellow mustard
1 TB sriracha sauce
1 tsp lemon juice
Mix well.


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