Tuesday, August 4, 2015

Fried Shrimp with Lemon + Herb Fries

I've got some yummy recipes for you!!

Last night, we made Fried Shrimp, Lemon + Herb Fries, and Grilled Corn. Yum. Yum. Yum.

I had been eyeing this recipe on Pinterest for the Lemon Fries, and decided that fried Gulf shrimp would be amazing with them.  We also used her idea for putting our meal on newspaper and for making these adorable newspaper fry cones!  Somehow, that was a lot harder than I think it was supposed to be.  It took us several tries each, plus cutting down the paper into smaller pieces and staining our fingers with ink.  Her tip on wax paper on top of the newsprint was a great idea - no ink on the food!  

For the two of us, I used two russet potatoes, skin on, that I sliced into fries.  I followed The Pioneer Woman's recipe, which involves soaking the potatoes plus frying them twice.  This is THE way to cook fries at home.  When they were done, I tossed them in a little of the herb mixture, put them into the cones, and then sprinkled more on top.  Save the rest for your corn. You won't regret it.

For the shrimp, we had some gorgeous peeled and deveined Gulf shrimp hanging out in our freezer from a trip to the beach, so we butterflied those.  Once the fries were finished cooking (and I had tossed them in a few spoonfuls of the Lemon Herb mixture) I lowered the heat on the oil and fried my shrimp.  Since I usually don't measure things, I can't give you an exact on the dredge, but for the wet portion I whisked an egg with some milk.  The dry part was some Panko bread crumbs I had plus a small scoop of flour, a sprinkle of garlic powder and a generous sprinkle of Old Bay seasoning.  

I probably should have measured, but I was moving towards hangry. Let's be real.

The shrimp cooked lightning fast; watch carefully and remove when the crust is golden brown and the tails have turned pink.

For the corn:  we husked two ears, rubbed them down with olive oil, salt & pepper, and sprinkled then with paprika.  They were wrapped in foil and grilled on medium-high heat for 15-20 minutes, rotating every five minutes. 

I also made a honey mustard for the fries.

For that, (again, no measurements) I mixed mayo, enough dijon mustard to get it to the taste I wanted, and honey for sweetness.  Let this chill while you cook dinner so the flavors have time to be friends.

When it's time to eat, simply spread out a few sheets of newspaper, top with wax paper if you so desire, and dump your feast upon it. Then bask in the utter deliciousness that you are about to enjoy.  The newspaper also makes cleanup a breeze - no plates or utensils to wash!

Look at that yummy char!

The aftermath


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