 | Miss F waivers back and forth in her love of shrimp. Some days she likes it crispy, some days she wants them plain and some days she just isn't interested at all. The only true way to guarantee her to eat them is for me to fish out the shrimp from Pad Thai. She goes nuts for those shrimp, which always leaves me without enough shrimp and too many noodles. That being said, lately she has been going through a crispy shrimp phase. I made her some fried shrimp on the day before we left for a week in Chicago, because as much as I love fried shrimp, I don't enjoy my house smelling like a fast food joint after frying food. I should invest in a deep fryer only so I can take it out and deep fry on the patio. Any suggestions on how to dispose of the oil? I used to put it in applesauce jars, but now they are plastic and I am not sure at what point they wouldn't melt from the heat of the oil. |
½ cup mayonnaise
2 tablespoons capers, roughly chopped
1 tablespoon sweet pickle relish
1 teaspoon Dijon mustard
juice from ½ lemon
hot sauce
1 egg
½ cup milk
½ cup Panko breadcrumbs
½ cup flour
1 pound shrimp, peeled and deveined
½ lemon, cut into wedges
In a small bowl, stir together the mayonnaise, capers, pickles, mustard, lemon juice and hot sauce to taste. Cover and chill for one hour.
In a shallow dish, whisk together the egg and milk. In another shallow dish, combine the Panko and flour. Toss the shrimp in the egg and milk mixture and then dredge in the Panko mixture. Refrigerate the shrimp for 15 minutes to set the coating. Heat two inches of oil in a Dutch oven over medium-high heat. Fry the shrimp for 3 to 4 minutes, remove and drain on paper towels.
Serve the shrimp with the tartar sauce and lemon wedges.
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1 comment:
I use jars from peaches at Costco or spaghetti jars and put the oil in that.
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