COMMENT:
Deep frying shrimp is an everyday occurrence in Louisiana. Often,
however, the batters or dips used to flavor the shrimp are as varied
as the cooks who prepare them. This recipe was created by Robert
Harrington, Dean of the Chef John Folse Culinary Institute at Nicholls
State University. I think it's an incredible combination.
INGREDIENTS:
- 36 (16 to 20-count) head-on shrimp, peeled and de-veined
- 3/4 cup black-eyed peas, cooked
- 1/4 cup onion, diced
- 1 tbsp garlic, minced
- 1/8 tsp ground ginger
- 2 tsps Creole seasoning
- 1 1/2 tsps black pepper
- 1/2 tsp salt
- 2 eggs
- 2 ounces vegetable oil
- 1 1/4 cups beer
- 2 cups all-purpose flour
- Louisiana Gold Pepper Sauce to taste
- 1 quart vegetable oil
METHOD:
I recommend peeling the shells from the tail of the shrimp, taking
care not to separate the tails from the head. When battering the
shrimp, dip only the tail portion into the batter and the shrimp
will have an elegant presentation. In the bowl of a food processor,
combine peas, onion, garlic, ginger, Creole seasoning, black pepper
and salt. Blend 2-3 minutes on high speed or until peas are coarsely
chopped. Add eggs, vegetable oil and beer. Continue to blend until
peas are puréed, approximately 1-2 minutes. Add flour and
blend once again for 1-2 additional minutes. Pour the black-eyed
pea batter into a ceramic bowl. When ready to fry, heat vegetable
oil in a home-style Fry Daddy according to manufacturer's directions.
If a home-style fryer is not available, place 3 inches of vegetable
oil in a large pot and heat to 350 degrees F. Dip the shrimp into
the batter, allowing all excess to drain off. Gently place shrimp
into the deep fryer and allow to cook until golden brown and partially
floating.
NOTE: The fryer used in today's segment is a Bravetti
(Platinum Pro) EP67, which can be ordered for approximately $100
from Chef's Ingenuity Smart Solutions (order no. 2721). Please call
(888) 944-9888 for more information.
|
