Friday, February 3, 2012

Wheatless: Fried Shrimp :)))

Fried Shrimp
This was a winner, served with avocado salsa and a sweet/sour sauce in lettuce wraps.  Not local, of course, but I've never had a bad fried shrimp, so it was to be the touchstone for my deep fried delving.

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.