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Fried Shrimp |
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Serves: 4 Print this Recipe(Gamberi Fritti) Category: Shrimp, Lobster, and Scallops Makes 4 to 6 servings A simple flour-and-water batter makes a delicious crispy crust for fried shrimp. Note that this type of batter will not brown much because it has no sugars or protein. For a deeper brown crust, try the beer batter (Vegetables: Fried Zucchini, step 2) or one made with eggs, such as in the next recipe. Another trick used by many restaurant chefs is to add a tablespoon of cooking oil left from the previous day's frying to the pot. The reasons are complicated, but if you deep-fry a lot, it is worthwhile to keep some of the cooled leftover oil strained and refrigerated for the next time you fry. It does not keep indefinitely, however, and you should always smell the oil before using it to be sure that it is still fresh. Serve these shrimp as a main dish or appetizer. If you like, whole green beans, strips of zucchini or peppers, or other vegetables can be fried in the same way. Also good are whole parsley, basil, or sage leaves. 1 cup all-purpose flour 1 1/2 teaspoons salt 3/4 cup (about) cold water 1 1/2 pounds medium shrimp, shelled and deveined Vegetable oil for frying 1 Put the flour and salt in a medium bowl. Gradually add the water, stirring with a wire whisk until smooth. The mixture should be very thick, like sour cream. 2 Rinse the shrimp and pat them dry. Line a tray with paper towels. 3 In a deep heavy saucepan, pour enough oil to reach a depth of 2 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 370°F. on a frying thermometer or until a drop of the batter placed in the oil sizzles and browns in 1 minute. 4 Place the shrimp in the bowl with the batter and stir to coat. Remove the shrimp one at a time and with tongs carefully place them in the oil. Fry at one time only as many shrimp as will fit without crowding. Cook the shrimp until very lightly golden and crisp, 1 to 2 minutes. Drain on the paper towels. Fry the remaining shrimp in the same way. Serve hot with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Fried Shrimp comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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