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| Fried Shrimp |
Adapted from Emeril Lagasse: 1 1/3 cups GF flour, 2 TB sugar, 1/2 tsp Salt, 1 TB Mural of Flavor*, 1 cup Seltzer plus more (if necessary) to make a batter. Whisk together and refrigerate 2 hours.
Defrost 2 lbs. of Jumbo Shrimp, and butterfly (cut down the center so they lie flat).
*The recipe called for Emeril's Essence - fresh out of that - so I used Mural. It contains onion, shallots, chives, garlic, lemon peel, black pepper, and orange peel.
Heat deep fryer to 375f. Coat 2 pounds of shrimp with batter, allowing the excess to drip off.
Always do a test piece first, then adjust seasoning for the remainder. I added 6 shakes of Tabasco to the batter, because it seemed bland to me.
The result was light, crispy, and did not overpower the shrimp. I may work on a variation with tapioca starch to give it more stick-to-it-ness, since shrimp change shape as they cook.
I even tossed in a few Kosher hotdog pieces to see how they fared. Dan loved them, but they need a thick batter. And we probably shouldn't eat more than 2 hotdogs at a sitting, anyway.
These were served in lettuce wraps. The sweet/sour sauce is made from equal parts of: Sambal Olek, rice vinegar, wheat-free oyster sauce, and agave syrup as necessary to balance the tartness.
Dan liked the salsa by itself with the lettuce - and that's saying something, since he eschews avocado. I really liked the all-purpose sauce that brings Asian zing to everything.
