Want to give your shrimp a crispy upgrade? These gin-infused, golden-fried crispy shrimp are a bite-sized delicacy that'll have you fishing for more.
16 jumbo shrimp, shelled and de-veined, leave tails intact if desired
2 tablespoons gin
2 eggs, beaten
4 tablespoons cornstarch
oil, for deep frying
If you wish to butterfly the shrimp, cut along the back taking care to not cut all the way through. Gently press the shrimp down on a flat surface to open the back and slightly flatten them. You do not need to butterfly the shrimp but they will cook faster (and look prettier).
Place the shrimp in shallow dish and pour the gin over the top, turning the shrimp to coat them in the gin. Let the shrimp marinate in the gin for 15 minutes at room temperature.
Heat oil in a deep fryer or wok to 350 degrees F.
Place the beaten egg in a shallow dish and the cornstarch in another.
Remove the shrimp from the gin and dip them in the egg, letting any excess drip off. Next, dredge them in the cornstarch, shaking any excess off.
Add the shrimp to the hot oil, a few at a time, and fry until golden brown. Remove the shrimp from the oil with a slotted spoon and let drain on paper toweling. Serve the crispy shrimp hot.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
April 17, 2008
This was a good, basic fried shrimp recipe. The coating was light and crispy. Whether or not the gin added anything significant can be debated! What the recipe does need is seasoning. I think some salt and pepper in the marinating step would have helped. I did sprinkle with salt and pepper right after frying, but feel like some early seasoning on the shrimp would have helped with the depth of flavor.