Wednesday, June 20, 2007

Anchor Steam Companion - Cayenne Fried Shrimp

CAYENNE FRIED SHRIMP WITH SPICY AIOLI This starter gets a double dose of cayenne — in the cornmeal coating for the shrimp and in the garlicky mayonnaise dip. 1 1/3 cups regular or low-fat mayonnaise 1 1/2 teaspoons fresh lemon juice 2 garlic cloves, pressed 1 teaspoon cayenne pepper 1/2 teaspoon Dijon mustard Peanut oil (for frying) 1/2 cup yellow cornmeal 1/2 teaspoon salt 1 1/2 pounds uncooked jumbo shrimp, peeled, deveined Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and mustard in small bowl to blend. (Can be made 1 day ahead. Cover tightly with plastic wrap; refrigerate.) Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 375°F. Mix cornmeal, salt and 1/2 teaspoon cayenne in medium bowl. Add shrimp to cowl; toss to coat. Working in batches, add shrimp to hot oil and deep-fry until shrimp are golden and opaque in center, about 1 1/2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain. Place aioli in center of platter; surround with shrimp and serve. 6 Appetizer Servings Bon Appétit February 1997 This dish ROCKS with the Anchor Steam!! I would consider this bar food of the Gods, and could eat myself stupid on this. The Ayinger also holds up nicely to the heat here.

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