Ingredients
- 20 large shrimp, peeled to the tail, de-veined
- 1 cup all-purpose flour
- 1 teaspoon black pepper (mixed with flour)
- 3 eggs lightly beaten
- 1 cup cornmeal
- Salt and black pepper
- 3-2-1 Sauce, recipe follows
- Chayote Salad, recipe follows
Directions
Preheat a fryer to 375 degrees F.
Dredge the shrimp in flour/pepper, then egg, last cornmeal. Fry until golden brown and delicious, about 4 minutes. Drain and season with salt and pepper.
On a plate, place a small amount of the salad in the middle. Surround the salad with the sauce and place 5 shrimp leaning against the salad.
Wine Suggestion: Albert Boxler Gewurztraminer, 1994
3-2-1 Sauce:
- Canola oil, for sauteing
- 2 jalapenos, seeded and julienned
- 1 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 1/6 cup sugar
- 1/2 cup rice vinegar
- 1/3 cup soy sauce
- 2 medium tomatoes, 1/4-inch dice
- 2 tablespoons butter
- Salt and black pepper
In a non-reactive saute pan coated lightly with oil, saute jalapenos, garlic, and ginger until brown, about 4 minutes. Add sugar and deglaze with vinegar and soy. Reduce by 50 percent and add tomatoes and butter. Check for seasoning.
Chayote Salad:
- 1 tablespoon Dijon mustard
- 2 limes, juiced
- 1/4 cup canola oil
- 2 limes, juiced and zested
- Salt and pepper
- 2 chayotes, peeled and fine julienned
- 3 scallions, 1/16-inch sliced, green part only
In a bowl, whisk together the mustard, juice and oil. Add the zest and toss with the chayote, and scallions. Season with salt and pepper. This should be done 10 minutes before serving.
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