ART BY KATHERINE LIBERONI
Katy’s Fried Shrimp Recipe and Dipping Sauce
35 shrimp – clean, peeled, tail left on
2 egg whites & 2 Tbsp water, whisk until foamy
½ cup cornstarch; may need more depending upon how many shrimp and size?
½ cups “Progresso” Panko bread crumbs
¼ cup chopped Vidalia onion
1 ½ cups Vegetable oil
2 Fresh lemon, cut into wedges for garnish
½ cup Mayonnaise
½ cup Sour cream
2 Tbsp White wine Vinegar
1 Tbsp chopped fresh dill or dried
2 tsp chopped fresh tarragon or dried
1 tsp Dijon mustard
½ tsp Anchovy paste
¼ cup freshly chopped parsley
Prepare shrimp – clean, peel, tail left on and devein and dry very well with paper towels. Combine cornstarch, pinch of salt & pepper into plastic bag. (1) - Place about eight shrimp into bag at a time and shake to coat. Beat egg whites and water into a bowl until foamy and (2) - dip the coated shrimp into the egg white mixture. Place into another bowl the Panko bread crumbs and (3) - dip the shrimp into the bread crumbs until coated and place them on a rack, while the oil is heating. *Heat oil to 365 degrees in large sauté pan over medium – high heat. Fry shrimp in batches of six until golden brown on both sides, about 3 – 4 minutes and then place them back onto rack to dry.
Katy’s Dipping Sauce
Combine in a bowl – mayonnaise, sour cream, vinegar, dill, tarragon, mustard, anchovy paste parsley, onion and a squeeze of small lemon wedge and blend. Place into individual dipping cups.
Prepare each plate – six to eight shrimp on a bed of parsley, with lemon wedges and dipping cups.
* The coarse Panko breadcrumbs create the lightest and crunchiest crust.
Copyright © 2000-2009 Art Instruction By Katherine Liberoni
All Rights Reserved
Last Modified On