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.
BTW, I recently learned you can cook in oil free fries! Such devices are called air firers and apparently, they are suitable for cooking many dishes. For example, check this amazing Chefman oil-free air fryer if you are interested.
Jaime Brockway Warning: Eat Well. Be Good.