I pinned this post on top because I think this is the best and easiest recipe I have ever tried. Plus, it goes super well with my favorite wine! Hope you will enjoy this pairing too!
The wine I’m going to mention here this week is the Muscadet wine which I tried a few days back and trust me when I say that is terrific. With a smooth, golden and marrowy soft texture, the liquid tastes so heavenly that you can’t help the moan of delight once it goes down your throat. It smells like pine and herbs and rocks. And the mineral taste with a slight touch of grapes and citrus fruits. That makes it all the more intoxicating and fabulous.
The dish I recommend to perfectly complement this wine with is delicious deep fried shrimps. The crispy and crunchy shrimps taste so good especially when their taste is highlighted by the wine.
I think it will be good to share my easy-to-cook recipe for deep fried shrimps which is not only saving me time but also provides delicious food without putting much of an effort.
Take these ingredients:
- Milk: 1 Cup
- Butter Milk: 1 Cup
- Hot Sauce: 1 Cup
- Flour (Self-Rising): 2 Cups
- Cornmeal (Self-Rising): ¼ Cup
- Black Pepper (Coarsely Ground): 2 tablespoons
- Salt: 3 Tablespoons
- Peeled and deveined medium-sized shrimps with the tails left intact: 2 pounds
- Peanut Oil (For Frying)
Here is how I cook it.
Preheat the oil to about 375° F in a deep fryer – mine is Presto one. Get a baking tray, line it with paper towels. Now pour milk, buttermilk and hot sauce into a shallow baking dish and whisk them together until they’re fully mixed. Once you’re done with that, take another shallow baking dish and whisk the dry ingredients i.e. flour, cornmeal, pepper and salt. Before you dip the shrimps in the flour and cornmeal mixture, make sure they are dry and there’s not even a single drop of water on them. Bury the shrimps in the dry mixture for just a fraction of a second, then take them out and dip them in the liquid mixture of hot sauce, milk and buttermilk. After that dip them again in the flour and cornmeal mixture and put them in the fryer to fry. Don’t forget to shake it a bit in order to remove the excess mixture from the shrimps.
Fry for two minutes or until the shrimps turn golden. Fry the shrimps in groups but try not overload the fryer by attempting to fry them all at once. Once golden, remove the shrimps from the oil with the help of a slotted spoon and place them on the baking tray lined with paper towels.
Advice: When I bought my deep fryer, I did a lot of research to find the best one. After reading my articles , I stumbled upon this website and my search was finished. Highly recommend!
Jaime Brockway Warning: Eat Well. Be Good.
Last Saturday a good mate of mine from university popped in town for a brief stay; and shortly after his arrival, a bunch of east coast oysters were slurped chez moi alongside a chilled glass of the 2006 Domaine de l’Ecu Muscadet Sevre et Main Cuvee Classique(Kysela Pere et Fils $12-$15) . Winemaker Guy Bossard adopted organic farming in the early 1970’s and certified biodynamic in the 1980’s, way before it was marketable or cool –he is undeniably un homme de la terre. Guy produces several single soil wines like Expression de Gneiss or Orthogneiss which are dense and age worthy. From what I gather, the Classique comes from younger vines, various soil types, and numerous parcels. Nevertheless, this wine is truly an admirable expression of soil and place for under $15!!! In my opinion, the only other wine growing region in the world which can compete with the Loire Valley in the price : soil expression ratio is Germany. So how was the wine, you ask?? It smelled like rocks and tasted of springtime. Also, it’s a bit fussy upon opening, so I would recommend a strong decant before serving.
The 2007 Domaine de La Pepiere “La Pepie” Vdp Cabernet Franc(Louis/Dressner $15) is just so damn enjoyable and fun to drink. I am convinced winemaker Marc Ollivier can do no wrong. Don’t bother picking apart the pieces of this charmer or over analyzing, because that’s not what this wine is about. An act like that would be over exaggeration and taking away from the essence of its beauty. So here is how I recommend enjoying the “La Pepie“: Pop it in an ice bucket, call over a few close friends, bring out the saucisson, and enjoy a few cool bottles of a thirst quenching Cabernet Franc in all its simplistic beauty. Sometimes geeking out on wine and its hidden nuances is tiring. Just shut up and enjoy!!
JAIME BROCKWAY WARNING:DRINKING UNDER ONE BOTTLE OF FRENCH WINE PER WEEK WILL CAUSE AN EARLY DEATH.
My go to book on French wine is The New France par Andrew Jefford. The book is complete and well organized. Mr. Jefford is sympathetic to the small artisan vigneron; his writing style is poetic,passionate and emotional. Below is a nice example.
“It smells of smoke and stone and winter air; it tastes as quick and fresh as a chill, pebbly stream tumbling off a dark, rain-draped mountain. Do you doubt the influence of soil on wine flavour? If you do, buy yourself a bottle of Chablis from any starred producer.”
I certainly agree with Jefford on this point and below is an abbreviated list of wines which I
believe taste like soil and Mother Earth. Please offer your own favorites if you wish. I would like that.
–Clos du Tue Boeuf Cheverny Blanc Frileuse
-Claude Branger’s Muscadet Sevre et Maine
-Alice and Olivier Demoor Chablis’ Bel-Air and Rosette
-Anything Marc Olivier touches
–Domaine Henri Pelle Mentou -Salon “Morogues“
–Domaine Vacheron Sancerre Blanc
-Single soil luxury Muscadets from Guy Brossard at Domaine L’Ecu