The best shrimp dish is shrimp that was in the ocean at 5:00 am and on your table at 5:00 pm.
I agree and concur. I miss being close to the ocean where I used to go to the shrimp boat docks in Key West and help them clean up the boats when they came in.
They paid me with a bucket full of shrimp and by-catch. My grandmother sent me, gave me the bucket and told me what to do.
It was not unusual to get a few spiny lobsters in that deal. Fish too.
Originally Posted by rodentraiser
What's wrong having it on the table at 5:10 am? lol
What's your best Shrimp Recipe?Chief Longwind Of The NorthYour best shrimp recipe: Is it crab or scallop stuffed shrimp, shrimp bisque, shrimp scampi, shrimp coattail, or other?
I once had a ground shrimp burger at a little restaurant on North Island Naval Air Station in San Diego that was amazing. I remember Chef Michael Simon won his bid to become an Iron Chef by making a shrimp sausage, in natural casing. So what is your signature shrimp dish, and how do you make it?
[B]Chief's Tempura Coconut Shrimp with Honey Lemon Sauce[/B]
12 - 15 per lb. EZ-peel raw tiger, or Florida pink shrimp
1/2 tsp. kosher salt
1.2 cup AP flour
1.2 cup cornstarch
1.2 tsp. Kosher salt
2 tsp. double acting baking powder
1 cup water
1/2 cup toasted coconut
1 cup honey
3 tbs. fresh squeezed lemon juice
zest of 1 lemon
1 12 oz. can apricot, with can liquor
1 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes
2 cups cooking oil for frying the shrimp
Remove shells from the shrimp, leaving the tails intact, and devein. Wash cleaned shrimp under cold, running water. Turn the shrimp onto its back, and make shallow slices across the belle, this will remove the curl and make an attractive presentation. Season the shrimp with the salt.
Make the sauces and chill until ready to serve.
Heat oil to 365' F in a deep Dutch oven, deep fryer, or frying pan.
Combine tempura ingredients, except coconut, and whisk until smooth. Add the toasted coconut. Add all of the shrimp into the batter. With tongs, place 5 coated shrimp into the hot oil, and cook until lightly browned. Remove to a wire rack above a paper towel lined cookie sheet. Repeat until all of the shrimp is fried. Serve with sauces.
Tip: This batter is also great with scallops, squid, clams, mussels, and frog legs. It's also pretty tasty with cauliflower, and small fish, such as smelt, and small fillets of rock bass, yellow perch, etc.
Though the following link is a picture from the internet, it looks just like my tempura shrimp, minus the coconut.
Seeeeya; Chief Longwind of the North.3 stars