Side Pannel
Super Hot Rock 'n Roll Rock Shrimp
Super Hot Rock 'n Roll Rock Shrimp
- Recipe Submitted by ADMIN on 09/26/2007
Category: Shellfish
Ingredients List
- -------------------------------FOR THE SHRIMP-------------------------------
- 1 1/2 lb Raw rock shrimp
- 2 tb Kosher salt
- 1/2 c Dry white wine
- 2 Egg whites; beaten
- 4 Cloves garlic; minced
- 1 tb 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 ts Dried thyme
- 1/4 ts Salt
- 1/2 ts Cayenne pepper
- 1 ts Paprika
- 1/2 ts Freshly ground black pepper
- Peanut oil for frying
Directions
FOR THE SAUCE
1/2 English cucumber; chopped
6 Fresh mint leaves
Juice and zest of 1 lemon
2 Jalapeno peppers; seeded
2 ts Sugar
1 ts Kosher salt
1/8 c Rice vinegar
1/2 c Peanut oil
1 Smoke machine
The following recipe was featured during the presentation of Streets of
Fire during TBS's Dinner & a Movie.
1. Rinse shrimp with cold water, place in a mixing bowl and mix well with
the kosher salt. Cover and refrigerate for 20 minutes.
2. Combine the egg whites with the garlic, chili paste, scallions and white
wine.
3. Rinse shrimp well to remove the salt, pat dry; combine with the egg
white mixture and set aside.
4. In a large mixing bowl, combine the corn meal, corn starch, thyme, salt,
cayenne, paprika and black pepper.
5. Roll the shrimp in the cornmeal mixture, making sure each is well
coated. Refrigerate until use.
6. Combine the sauce ingredients in a food processor or blender and blend
until smooth.
7. Heat 3 to 4 inches of peanut oil in a large, heavy skillet to a
temperature of 365-375°F.
8. Fry the shrimp in small batches for 1-1 1/2 minutes, turning once to
color and cook evenly.
9. 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.
1/2 English cucumber; chopped
6 Fresh mint leaves
Juice and zest of 1 lemon
2 Jalapeno peppers; seeded
2 ts Sugar
1 ts Kosher salt
1/8 c Rice vinegar
1/2 c Peanut oil
1 Smoke machine
The following recipe was featured during the presentation of Streets of
Fire during TBS's Dinner & a Movie.
1. Rinse shrimp with cold water, place in a mixing bowl and mix well with
the kosher salt. Cover and refrigerate for 20 minutes.
2. Combine the egg whites with the garlic, chili paste, scallions and white
wine.
3. Rinse shrimp well to remove the salt, pat dry; combine with the egg
white mixture and set aside.
4. In a large mixing bowl, combine the corn meal, corn starch, thyme, salt,
cayenne, paprika and black pepper.
5. Roll the shrimp in the cornmeal mixture, making sure each is well
coated. Refrigerate until use.
6. Combine the sauce ingredients in a food processor or blender and blend
until smooth.
7. Heat 3 to 4 inches of peanut oil in a large, heavy skillet to a
temperature of 365-375°F.
8. Fry the shrimp in small batches for 1-1 1/2 minutes, turning once to
color and cook evenly.
9. 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.
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