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A Simple Snack or Meal – Fried Shrimp with Homemade Cocktail Sauce

I love to make shrimp and now that Sean has a good appreciation for it as well since he has gotten older, we have it a little more frequently than we did in the past. Of course, Sean’s favorite way to have it is as fried shrimp. I don’t often make it this way because I try to stay away from doing too much frying these days, but every once in a while I do have to indulge him and make some nice, crispy fried shrimp. It is very easy to do only they only take a minute or two to make and will test better than any of the things you can buy in the grocer’s freezer that are already breaded and ready to be cooked. This recipe is sort of combination of recipes I got from Food Network and Williams-Sonoma, and you can certainly convert it into oven frying if you want to go that way instead. I also made an easy cocktail sauce to go along with it.

Fried Shrimp and Cocktail Sauce

For the Cocktail Sauce:

1 cup ketchup or chili sauce

2 tablespoons drained, prepared horseradish

Finely grated zest of 1 lemon

1 tablespoon fresh lemon juice

Hot sauce (optional)

For the Shrimp:

1 1/4 cups panko or other dried bread crumbs

1 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon granulated garlic

1/2 teaspoon kosher salt

1/8 teaspoon cayenne pepper

3/4 cup all-purpose flour

1/2 cup cornstarch

2 eggs

1 1/2 pounds large shrimp, peeled and deveined

Vegetable oil, for frying

To make the cocktail sauce, in a small bowl stir together the chili sauce or ketchup, the horseradish, lemon zest and lemon juice until blended. Season the sauce with hot sauce, if desired. Set the sauce aside.

For the shrimp, heat about 2 inches of the vegetable oil in a heavy-bottomed pot, Dutch oven or large cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, in a large bowl stir together the bread crumbs, paprika, basil, oregano, thyme garlic, salt and cayenne pepper. In a separate shallow bowl whisk together the all-purpose flour and the cornstarch. Finally, in a third shallow bowl whisk the eggs.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, then sip the shrimp in the egg mixture, again shaking off any excess, and then dip the shrimp in the bread crumb mixture, turning the shrimp to form a thick crust. Fry the shrimp in the hot oil until it is lightly golden, about 1 to 2 minutes total, adjusting the heat as necessary to maintain the oil temperature. Transfer the shrimp to a paper towel-lined plate with a slotted spoon and continue frying the shrimp until it is all fried.

Transfer the cocktail sauce to individual bowls for dipping and serve the shrimp.

These shrimp turn out with a great coating that has really good flavor and crunch when they are done. You want to be careful not to overcook the shrimp and burn the coating or make the shrimp rubbery. They only need a minute or two at the most to get really golden brown. These are great as an appetizer for a party or to serve on a buffet just as well as you can make them for dinner. The cocktail sauce is also very easy and will stay stored in the fridge so you can use it with other fish meals or instead of regular ketchup.

That’s all I have for today. Check back next time for some more great recipes. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on April 6, 2014 in Appetizers, Cooking, Dinner, Seafood

 

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Dinner in a Flash – Quicker Than You Can Say Cornmeal Batter Shrimp

For many people, the only real association they have with seafood is shrimp. We eat a lot of different seafood in our home, but shrimp seems to be a constant favor among my family, as it is with many other families. The great thing about shrimp is that it is really easy to make and very versatile. You can do all kinds of things with it and cook it in many different ways. If you can get fresh shrimp for a good price in your local area, then go for it. For the majority of people around the country, most of the shrimp available in supermarkets or other stores is farm-raised and frozen. You can even get it often in resealable bags so you can take out just as many as you need to cook for your meal, thaw them in the refrigerator overnight or run them under cold water for an hour or less and you can start cooking. Just a few weeks ago, the New York Times Magazine ran an article about different ways to cook shrimp and gave some different recipes, which is where I picked up this recipe for cornmeal batter shrimp.

Cornmeal Batter Shrimp

Vegetable oil

1 pound shrimp, peeled and deveined

1 cup milk

1 egg

1 cup cornmeal

1/2 cup all-purpose flour

Heat about 2 inches of vegetable oil in a cast iron skillet or Dutch oven until the temperature of the oil registers 350 degrees. Slice the shrimp lengthwise while the oil is heating. Combine the milk and the egg in a separate shallow dish and beat the egg until blended with the milk. In another shallow dish, combine the cornmeal and flour and mix gently until just combined. Dip the shrimp in the liquid mixture, shaking off any excess. Dredge the shrimp in the cornmeal mixture, again shaking off any excess. Fry the shrimp in small batches in the hot oil for less than 5 minutes until golden brown. Drain the shrimp on a paper towel lined dish and cover the dish while you repeat the process with the remaining shrimp. Serve.

The whole meal can be done in about 10 or 15 minutes, including preparation. Make sure not to overcook the shrimp as it will very quickly get very rubbery and chewy. The shrimp will turn out nice and crisp and the cornmeal not only helps to give it a great crust, but really good flavor as well. You can serve this alongside some tartar sauce or cocktail sauce if you like. We had this as an entrée one night with some baked ginger sweet potatoes and some mixed vegetables, but you could also make this as a nice appetizer for any party, holiday or weekend and it would make a great snack while watching some football.

That’s all I have for today. Check back next time for some more recipes. There’s always lots more to come. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on November 7, 2013 in Appetizers, Cooking, Dinner, Seafood

 

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