Recipe courtesy of Alex Guarnaschelli
Fried Shrimp with Orange Slices and Basil
Getting reviews...
- Level: Intermediate
- Total: 40 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 588
- Total Fat
- 49 g
- Saturated Fat
- 5 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 7 g
- Cholesterol
- 60 mg
- Sodium
- 557 mg
This is such a winner every time. Sometimes I start by making some homemade potato chips and setting them aside to complete the "beach shack" vibes that make this great fun to eat. You can also buy chips and save the time. Salt and vinegar chips are a great companion. The tartar sauce is tasty but you can just serve this with the hot honey and lemon wedges if you like it simpler. Don't like spicy? Use half the amount of regular honey or simply omit it from the recipe. You can also do wedges of skinless fish in place of the shrimp. Lots of options, but make extra; it has a magical way of disappearing...
- Level: Intermediate
- Total: 40 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 588
- Total Fat
- 49 g
- Saturated Fat
- 5 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 7 g
- Cholesterol
- 60 mg
- Sodium
- 557 mg
Ingredients
Tartar Sauce:
Batter:
Fried Mixture:
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Directions
Special equipment:
a deep-fry thermometer- For the tartar sauce: In a medium bowl, whisk together the mayonnaise, basil, mustard, capers and brine, Worcestershire sauce, hot sauce, tarragon, pickle plus brine, lemon zest and juice. Taste for seasoning. Set aside.
- For the batter: Pour the beer into a medium bowl and slowly whisk in the flour, smoked paprika and sparkling water. The batter should be fairly thick (to coat the shrimp before frying) but also easy to stir. If it’s too thick, add more sparkling water. If it’s too thin, add more flour. Set aside in a warm place.
- For the fried mixture: Sprinkle the shrimp lightly with the cayenne and salt. Set aside.
- Pour the oil into a heavy-bottomed pot (or, alternatively, a deep-fryer). Heat the oil slowly to 350 degrees F. Use a thermometer to monitor the temperature. You need a slotted spoon and 2 baking sheets lined with kitchen towels to drain the herbs, lemon and shrimp once cooked. Prepare a large serving platter with the tartar sauce in a small bowl in the center.
- Drop a basil leaf in the oil to test the heat level. It should rise to the surface and fry quickly, 1 minute. Fry the basil leaves and spread on the first tray. Season with salt. Fry the orange slices until crispy, 1 to 2 minutes. Drain and arrange on the tray with basil. Dip the shrimp in the batter and drop, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon, 2 to 3 minutes. Drain them on the lined baking sheet. Season immediately with salt.
- Arrange the shrimp on the serving platter and drizzle with the hot honey. Intersperse the basil and orange slices around and on top.
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