| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | English | Shrimp | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | Raw rock shrimp |
| 2 | T | Kosher salt |
| 1/2 | c | Dry white wine |
| 2 | Egg whites, beaten | |
| 4 | Cloves garlic, minced | |
| 1 | T | Sambal chili paste |
| 1 | Scallion, thinly sliced | |
| Salt, pepper and nutmeg to | ||
| taste | ||
| 1/4 | c | Fine corn meal |
| 1/2 | c | Cornstarch |
| 1/2 | t | Dried thyme |
| 1/4 | t | Salt |
| 1/2 | t | Cayenne pepper |
| 1 | t | Paprika |
| 1/2 | t | Freshly ground black pepper |
| Peanut oil for frying | ||
| 1/2 | English cucumber, chopped | |
| 6 | Fresh mint leaves | |
| Juice and zest of 1 lemon | ||
| 2 | Jalapeno peppers, seeded | |
| 2 | t | Sugar |
| 1 | t | Kosher salt |
| 1/8 | c | Rice vinegar |
| 1/2 | c | Peanut oil |
| 1 | Smoke machine |
INSTRUCTIONS
The following recipe was featured during the presentation of Streets of Fire during TBS's Dinner & a Movie. Rinse shrimp with cold water, place in a mixing bowl and mix well with the kosher salt. Cover and refrigerate for 20 minutes. Combine the egg whites with the garlic, chili paste, scallions and white wine. Rinse shrimp well to remove the salt, pat dry; combine with the egg white mixture and set aside. In a large mixing bowl, combine the corn meal, corn starch, thyme, salt, cayenne, paprika and black pepper. Roll the shrimp in the cornmeal mixture, making sure each is well coated. Refrigerate until use. Combine the sauce ingredients in a food processor or blender and blend until smooth. Heat 3 to 4 inches of peanut oil in a large, heavy skillet to a temperature of 365-375°F. Fry the shrimp in small batches for 1-1 1/2 minutes, turning once to color and cook evenly. Remove with a slotted spoon and drain well on paper towels. Pile the rock shrimp on a platter and serve with sauce and lemon wedges, secure in the knowledge that you're the real hero in this rock shrimp fable. NOTES : TBS's Dinner & a Movie Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Mar 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1529
Calories From Fat: 943
Total Fat: 110g
Cholesterol: 0mg
Sodium: 13888.1mg
Potassium: 808.9mg
Carbohydrates: 117.9g
Fiber: 6.5g
Sugar: 12.5g
Protein: 12.3g