Shrimp Fritters Recipe - Cooking Index
Shrimp Fritters Recipe - Cooking Index
| 2 tablespoons | 30ml | Vegetable oil |
| 1/2 cup | 31g / 1.1oz | Chopped onions |
| Bayou Blast - see * Note | ||
| 1 lb | 454g / 16oz | Large shrimp - peeled, deveined, |
| And cut into 1/2" pieces | ||
| 1 tablespoon | 15ml | Chopped garlic |
| 3 | Eggs - beaten | |
| 1 1/2 cups | 355ml | Milk |
| 2 teaspoons | 10ml | Baking powder |
| Salt - to taste | ||
| Cayenne pepper - to taste | ||
| 3 1/4 cups | 203g / 7.2oz | Flour |
| 1 tablespoon | 15ml | Chopped parsley |
| Solid vegetable shortening - for deep-frying | ||
| Herb Mayonnaise - see * Note |
* Note; See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Herb Mayonnaise And Herb Nage" recipes which are included in this collection.
Heat the oil in a skillet over medium-high heat. Add the onions. Season with Bayou Blast. Saute for about 3 minutes, or until slightly wilted. Season the shrimp with the Creole seasoning. Add the shrimp and saute until the shrimp turn pink, 2 to 3 minutes. Stir in the garlic. Remove and set aside to cool.
Make a batter by combining the eggs, milk, baking powder, 1 teaspoon of salt, and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the shrimp mixture to the batter and fold to mix.
Heat the shortening to 360 degrees. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the fritters with Bayou Blast.
To serve, spoon a pool of the mayonnaise in the center of each plate. Arrange the fritters around the sauce. Pile the herb salad in the center of the sauce. Serve warm.
This recipe yields about 2 dozen fritters.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B54 broadcast 07-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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