Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, July 22, 2019

Spicy Fried Shrimp

Fried seafood tastes better in the summer, and a little spice in your cocktail sauce will cool you right down on a hot night. Set up your breading station with a bowl each of flour, lightly scrambled eggs, and breadcrumbs. Cover the bottom of a large pan with vegetable oil and set on a medium hot burner.

For the cocktail sauce start with a quarter cup of ketchup then add horseradish to taste. For some spice add a quarter teaspoon of cayenne pepper, a squeeze or two of Sriracha, or chili garlic paste, depending on your mood.

Salt and pepper the peeled shrimp, in batches of two or three at a time, dust with flour, dip in the egg, and coat with breadcrumbs. Fry them in the oil until golden brown, about a minute per side, then drain on a paper bag. Give them a squeeze of lemon and serve with your sauce.

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