Popcorn Shrimp with Bloody Mary Aioli
By Tested and perfected in the Sur la Table kitchen
Popcorn Shrimp with Bloody Mary Aioli
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- Aioli:
- ½ cup mayonnaise
- 1 teaspoon minced garlic
- 1 tablespoon minced flat-leaf parsley
- 1 tablespoon minced red pepper
- 2 teaspoons horseradish
- 1 tablespoon tomato juice either plain or spiced depending on personal preference
- ¼ teaspoon celery salt
- Kosher salt and freshly ground black pepper
- Popcorn shrimp:
- 1 large egg
- ½ cup whole milk
- 1 cup rice flour
- 1 pound small shrimp, peeled and deveined
- Vegetable oil, for frying
- 1 lemon, cut into wedges, for serving
Crunchy and golden fried shrimp is an easy and filling appetizer to add to your next party. The addition of the aioli adds a hint of creamy, tangy flavor which accentuates the flavor of the shrimp.
To prepare aioli: Place the mayonnaise into a medium size bowl with other ingredients. Use a whisk to combine, taste and adjust seasoning with salt and pepper.
To prepare popcorn shrimp batter: In a small bowl, use a whisk to combine the egg with milk and transfer to a pie plate. Place the rice flour into another pie plate and set a rack over a baking sheet. Season the shrimp with salt and pepper. Lightly dredge the shrimp in the rice flour, tapping off any excess. Dip the shrimp into the egg mixture and then dredge again into the rice flour. Transfer to the rack to lightly set.
To fry shrimp: Place enough oil to cover shrimp into a large saucepan on the stove over a moderate heat until the temperature reaches 350 degrees. Carefully place half of the shrimp into the oil and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the shrimp to a paper-towel lined plate and season with salt and pepper. Repeat with remaining shrimp.
To serve: Transfer the shrimp to a platter and serve immediately with Bloody Mary aioli and lemon wedges on the side.
To prepare aioli: Place the mayonnaise into a medium size bowl with other ingredients. Use a whisk to combine, taste and adjust seasoning with salt and pepper.
To prepare popcorn shrimp batter: In a small bowl, use a whisk to combine the egg with milk and transfer to a pie plate. Place the rice flour into another pie plate and set a rack over a baking sheet. Season the shrimp with salt and pepper. Lightly dredge the shrimp in the rice flour, tapping off any excess. Dip the shrimp into the egg mixture and then dredge again into the rice flour. Transfer to the rack to lightly set.
To fry shrimp: Place enough oil to cover shrimp into a large saucepan on the stove over a moderate heat until the temperature reaches 350 degrees. Carefully place half of the shrimp into the oil and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the shrimp to a paper-towel lined plate and season with salt and pepper. Repeat with remaining shrimp.
To serve: Transfer the shrimp to a platter and serve immediately with Bloody Mary aioli and lemon wedges on the side.