About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Grilled Shrimp, Cannocchie Style | Main | Fried Tidbits of Swordfish or Other Fish »

Shrimp Fried in Leavened Batter

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I have fried shrimp many times over the years. I tend to stick with a commercial batter since the results are consistent. My attempts to make homemade batters have always resulted in coatings that are too thick and bread like for my taste.

The hardest part of making this week's recipe was finding the small shrimp. The recipe calls for shrimp "as small as possible". Visiting the grocery stores I discovered that most small shrimp are precooked. This is something I never noticed before since I have a favorite shrimp size that I use most times. After a little searching, I was able to find 70-80 count raw shrimp.

The shrimp are dipped in a batter made of yeast, water, eggs, flour and salt before frying. Once mixed together this leavened batter has a consistency of very thin, pancake batter. I skewered a few shrimp with the optional toothpick for ease of dipping. I managed just fine without the toothpick also. Frying the shrimp was a little scary. The oil did more popping then usual due to the high water content of the batter. No worries. I used a skillet this time. Next time I will use my deep fryer.


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Each shrimp was golden brown with a very light, extremely crisp coating. I love how the batter did not mask the taste of the shrimp. I was eating them so quickly I almost forgot I needed a few for pictures. Only one thing would make this recipe better...letting someone else cook them so I could focus all my attention on enjoying each and every one.


Comments (3)

The shrimp look luscious!

Marcella Hazan:

I am so glad you enjoyed this, Irene. I love to fry, it's a technique I took to intuitively from the very first days that I began to cook, when I married Victor. I have several batters and one I particularly love is called pastella, just flour and water. I use it all the time with zucchini slices, and there is another instance where you risk eating as fast as you are cooking: frienno magnanno, as they say in Naples.

Wow - the shrimp look brilliant. I haven't had batter fried shrimp in years - perhaps it is time to heat up the oil again.

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This page contains a single entry from the blog posted on August 30, 2010 6:59 PM.

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