Batter-fried Shrimp

Introduction

History

The concept of batter-frying seafood dates back centuries and spans many cultures. In particular, batter-fried shrimp has roots in both Asian and Western cuisines, where it has evolved over time through various cooking traditions. In Asia, tempura is a well-known method of batter frying, introduced by the Portuguese in the 16th century. Meanwhile, in the Western world, the technique of deep frying in batter became popular in the 19th century, leading to the creation of many beloved dishes, including fish and chips. This recipe draws on these rich traditions, offering a simple yet delicious way to enjoy shrimp.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure the best results when making batter-fried shrimp, consider the following tips:

- Use ice water for the batter to keep it cold, which helps create a crispier coating.

- Make sure the oil is at the correct temperature (365°F or 185°C) before adding the shrimp. A cooking thermometer can be very helpful for this.

- Don’t overcrowd the pot or skillet when frying, as this can lower the oil's temperature and result in soggy shrimp.

- Let the batter rest in the refrigerator for a bit before using it to allow the gluten in the flour to relax, which contributes to a lighter coating.

Serving Suggestions

Batter-fried shrimp can be served with a variety of sauces, such as chili sauce, tartar sauce, or a squeeze of fresh lemon juice. It pairs well with light sides like steamed vegetables or a fresh salad to balance the richness of the fried shrimp.

Cooking Techniques

Deep frying is the primary cooking technique used in this recipe. It's important to maintain the oil at the correct temperature and to fry the shrimp in batches to ensure even cooking and a crispy coating.

Ingredient Substitutions

For a healthier version, use whole wheat flour instead of all-purpose flour.

- If you're allergic to eggs, a mixture of water and baking powder can serve as a substitute in the batter.

Make Ahead Tips

The batter can be prepared ahead of time and stored in the refrigerator for up to 2 hours before use. This can help save time and make the cooking process more efficient.

Presentation Ideas

Serve the batter-fried shrimp on a platter with lemon wedges and parsley for garnish. A side of dipping sauces can also enhance the presentation and add flavor.

Pairing Recommendations

This dish pairs well with light, crisp white wines such as Sauvignon Blanc or a light Pilsner beer. The acidity and bubbles can help cut through the richness of the fried shrimp.

Storage and Reheating Instructions

Leftover batter-fried shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes to maintain the crispiness.

Nutrition Information

Calories per serving

Each serving of batter-fried shrimp contains approximately 300 calories. The calorie count can vary depending on the size of the servings and the exact ingredients used.

Carbohydrates

Each serving of batter-fried shrimp contains approximately 18 grams of carbohydrates. The primary source of carbohydrates in this dish comes from the flour used in the batter. Carbohydrates are essential for energy, so this dish can be a good source of quick energy.

Fats

This dish is relatively high in fats due to the frying process, with each serving containing about 10 grams of fat. The type of oil used for frying can affect the fat content, with oils like canola or vegetable being common choices. It's important to use an oil with a high smoke point to ensure a healthier outcome.

Proteins

Shrimp is an excellent source of lean protein, with each serving of this dish providing approximately 24 grams of protein. Protein is crucial for muscle repair and growth, making this dish a great option for those looking to increase their protein intake.

Vitamins and minerals

Shrimp is rich in several vitamins and minerals, including vitamin B12, iodine, selenium, and phosphorus. These nutrients play vital roles in maintaining overall health, supporting thyroid function, and aiding in metabolism.

Alergens

This recipe contains common allergens such as shellfish (shrimp) and gluten (flour). Individuals with allergies to these ingredients should avoid this dish or seek suitable substitutions.

Summary

Batter-fried shrimp is a delicious dish that provides a good balance of carbohydrates, proteins, and fats. It is also a source of essential vitamins and minerals. However, due to its allergen content and frying method, it may not be suitable for everyone.

Summary

Batter-fried shrimp is a versatile and delicious dish that offers a delightful combination of flavors and textures. With its rich history and nutritional benefits, it's a great option for a variety of meals. By following the tips and variations provided, you can customize the recipe to suit your taste and dietary needs.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for batter-fried shrimp. It was many years ago, back when I was just a young girl living in a small fishing village by the sea. My mother had taken me to visit our neighbor Mrs. Jenkins, who was known for her incredible cooking skills.

Mrs. Jenkins welcomed us into her cozy kitchen, where the aroma of spices and seafood filled the air. As we sat down at her kitchen table, she began to tell us about a recipe she had learned from her own grandmother, who had passed it down through the generations.

"It's a simple recipe, really," Mrs. Jenkins said with a smile. "But it's all about the technique and the love you put into it."

She then proceeded to show us how to make the batter for the shrimp. She mixed together flour, cornstarch, baking powder, and a pinch of salt in a bowl. Then she slowly poured in some ice-cold water, whisking it all together until it formed a smooth and thick batter.

Next, Mrs. Jenkins took out a bag of fresh shrimp that had been caught that very morning. She peeled and deveined them, leaving the tails intact for easy dipping. She explained that keeping the tails on helps to hold the shrimp while frying and adds a nice touch of presentation.

Mrs. Jenkins then heated up a pot of oil on the stove until it reached the perfect temperature for frying. She dipped each shrimp into the batter, making sure to coat it evenly before carefully lowering it into the hot oil. The shrimp sizzled and crackled as they cooked, turning a beautiful golden brown color.

As she removed the shrimp from the oil and placed them onto a plate lined with paper towels, the kitchen was filled with the most mouthwatering aroma. I couldn't wait to taste the crispy, flavorful shrimp that Mrs. Jenkins had so expertly prepared.

We sat down at the table and dug into the batter-fried shrimp, savoring each delicious bite. The shrimp were perfectly crunchy on the outside and juicy on the inside, with just the right amount of seasoning. It was a dish that I would never forget.

From that day on, I was determined to learn how to make batter-fried shrimp just like Mrs. Jenkins. I practiced the recipe over and over again, tweaking it here and there until I had perfected it to my own taste.

Over the years, I have made batter-fried shrimp for countless family gatherings, dinner parties, and special occasions. Each time I prepare this dish, I am reminded of that day in Mrs. Jenkins' kitchen and the joy of learning something new and delicious.

I have shared this recipe with my own children and grandchildren, passing down not just the ingredients and steps, but also the love and passion that goes into making it. I hope that they will continue to make batter-fried shrimp for their own families, creating memories and traditions that will last a lifetime.

As I sit here now, reflecting on that fateful day and the journey it set me on, I am filled with gratitude for the simple pleasures of cooking and sharing a meal with loved ones. And I am forever grateful to Mrs. Jenkins for introducing me to the magic of batter-fried shrimp. It is a recipe that will always hold a special place in my heart.

Categories

| Cathy's Recipes | Egg Recipes | Shrimp Recipes | Wheat Flour Recipes |

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