Buttermilk Battered Shrimp with California Sturgeon Caviar and Creme Fraiche Over Pea Sprout and Tomato Salad
- 2 cups buttermilk
- 2 teaspoons salt
- 2 teaspoons lemon pepper seasoning
- 12 colossal shrimp, peeled, tail attached, deveined
- 1 quart canola oil
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon salt
- 1 tablespoon lemon pepper seasoning
- 1/2 cup buttermilk
- 1 1/2 to 2 cups sparkling water
- 2 teaspoons olive oil
- 1 tablespoon Meyer lemon zest
- 1 teaspoon Meyer lemon juice
- Kosher salt and freshly ground black pepper
- 1 cup fresh pea sprouts
- 1/2 cup teardrop, or grape tomatoes, halved
- To serve:
- 4 tablespoons creme fraiche
- 4 teaspoons California sturgeon caviar, or other quality caviar, divided
To make the marinade: In a large bowl, using a whisk, blend together the buttermilk, salt, and lemon pepper seasoning. Whisk until well combined. Toss the shrimp in the marinade until coated. Transfer the shrimp to the refrigerator and allow the shrimp to marinate for 30 minutes. Drain the shrimp and pat dry with paper towels.
To make the batter: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and lemon pepper seasoning. When the dry ingredients are well combined, whisk in the buttermilk, then whisk in 1 1/2 cups of the sparkling water. Stir until just combined. If the batter is too thick, add more sparkling water a tablespoon at a time until the batter consistency is thinner than pancake batter.
Holding the shrimp by the tail, dip the shrimp into the batter, leaving the tail uncoated. Drop the battered shrimp into the hot oil and fry for 2 minutes on each side. Transfer the fried shrimp to a paper towel to drain off the excess oil.
On each plate, make a small bed of salad; top the salad with 3 shrimp. Top the shrimp with a tablespoon of creme fraiche and 1 teaspoon of caviar.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Aria Kagan
Recipe courtesy of Ellie Krieger