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| Super Hot Rock 'n Roll Rock Shrimp Recipe |
Category: Seafood / Shrimp
Rating:
N/A
Servings: 1
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Ingredients
----FOR THE SHRIMP----
1 1/2 lb raw rock shrimp
2 tablespoon kosher salt
1/2 cup dry white wine
2 egg whites; beaten
4 cloves garlic; minced
1 tablespoon sambal chili paste
1 scallion; thinly sliced
1 salt; pepper and nutmeg to tast
1/4 cup fine corn meal
1/2 cup cornstarch
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 peanut oil for frying
----FOR THE SAUCE----
1/2 english cucumber; chopped
6 fresh mint leaves
1 juice and zest of 1 lemon
2 jalapeno peppers; seeded
2 teaspoon sugar
1 teaspoon kosher salt
1/8 cup rice vinegar
1/2 cup peanut oil
1 smoke machine
Cooking Directions:
The following recipe was featured during the presentation of Streets of Fire during TBS's Dinner & a Movie.
1. Rinse shrimp with cold water, place in a mixing bowl and mix well with the kosher salt. Cover and refrigerate for 20 minutes.
2. Combine the egg whites with the garlic, chili paste, scallions and white wine.
3. Rinse shrimp well to remove the salt, pat dry; combine with the egg white mixture and set aside.
4. In a large mixing bowl, combine the corn meal, corn starch, thyme, salt, cayenne, paprika and black pepper.
5. Roll the shrimp in the cornmeal mixture, making sure each is well coated. Refrigerate until use.
6. Combine the sauce ingredients in a food processor or blender and blend until smooth.
7. Heat 3 to 4 inches of peanut oil in a large, heavy skillet to a temperature of 365-375°F.
8. Fry the shrimp in small batches for 1-1 1/2 minutes, turning once to color and cook evenly.
9. Remove with a slotted spoon and drain well on paper towels. Pile the rock shrimp on a platter and serve with sauce and lemon wedges, secure in the knowledge that you're the real hero in this rock shrimp fable.
NOTES : TBS's Dinner & a Movie Posted to MC-Recipe Digest by shade on Mar 4, 1998
shrimp
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