Sams Panko Crusted Fried Shrimp With Tartar Sauce Recipes

SAM'S PANKO CRUSTED FRIED SHRIMP WITH TARTAR SAUCE

Steps:

• Combine all tartar sauce ingredients.
• Refrigerate for 1 hour in a stainless steel bowl. (The stainless steel bowl reduces the refrigerator time by 1 hour.) Makes about 1 2/3 cups. Great with any kind of seafood.
• Thaw (if frozen), peel, and devein your shrimp. You can run warm water over the shrimp frozen in water. It only takes 8-10 minutes to thaw the shrimp. I'm all about cutting your prep time. You can freeze fresh shrimp in water for up to 6 months. When I was young, my summers were spent on the Outer Banks of NC. We use to freeze fish and seafood in water using milk cartons.
• Tip: One trick I have learned about deveining shrimp is to use a pair of kitchen scissors and, with the shell on the shrimp, cut down the back of the shrimp. Take the shell off, pull the vein out, and wash the shrimp. From the freezer and ready to cook, 15 minutes. Now that's some beautiful shrimp ready to cook.
• In a plastic slider bag, mix Panko, flour, salt, and pepper. Pour egg whites into a bowl.
• Pour oil into a small deep fryer and heat to 350 degrees.
• Dredge shrimp in egg whites.
• Shake in the plastic bag with flour mixture. Shake excess flour off of shrimp
• Drop shrimp into the fryer. Do not crowd the fryer with shrimp. It's better to cook 8-9 shrimp at a time.
• Fry until golden brown (about 3 - 4 minutes).
• Place shrimp on a wire rack or plate with a paper towel to drain. Sprinkle with salt while shrimp are hot.
• Serve with tartar sauce and lemon wedges.

PANKO FRIED SHRIMP

Steps:

• Butterfly shrimp by cutting vertically down the back of the shrimp. Leave tails on.
• Season shrimp with salt, pepper, and seasoning salt.
• Heat enough oil to deep fry the shrimp in a skillet to 350 degrees F.
• Put panko crumbs in a shallow dish. Add seasonings to taste and mix well. Put flour in a separate shallow dish.
• Beat the eggs and water together.
• Dip the shrimp in the egg-water mixture.
• Add the shrimp to the flour. Toss to coat.
• Dip again in egg-water mixture.
• Toss shrimp in panko crumbs.
• Fry in hot oil at 350 degrees F until golden, about 3 minutes. You may have to turn the shrimp to evenly brown them.
• Drain the fried shrimp cooling racks over paper towels.
• Keep shrimp warm while frying batches of shrimp.
• Serve with lemon wedges, cocktail sauce or tartar sauce.

EASY FRIED SHRIMP AND TARTAR SAUCE

Steps:

• Pour the oil into a heavy-bottomed pot fitted with a deep-frying thermometer. Heat over medium-high heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
• In a medium mixing bowl, whisk together the rice flour and beer until a smooth batter is formed. Season with 1/2 teaspoon salt and pepper.
• Lightly salt the shrimp. Holding the tails, dip the shrimp into the batter to evenly coat on both sides.
• One by one, gently drop the battered shrimp into the hot oil. Fry, flipping once if necessary, until golden brown on both sides, 1 to 2 minutes. While frying the shrimp, be sure to monitor the temperature of the oil and maintain it at 375 degrees F. Transfer the fried shrimp to the cooling rack and sprinkle generously with salt.
• Serve the fried shrimp with Tartar Sauce for dipping.
• Mix the mayonnaise, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl. Refrigerate until serving.

FRIED SHRIMP IN ATOMICOCKTAIL SAUCE

Steps:

• In a large bowl whisk together the eggs, buttermilk, flour, pepper and 1 teaspoon salt. Add the shrimp and let it chill out in the fridge for at most 30 minutes.
• Preheat the oven to 200 degrees F. Heat the oil to 350 degrees F in a deep-fryer or Dutch oven. Fit a sheet pan with a rack.
• In a wide shallow bowl or baking dish, whisk together the breadcrumbs, cornmeal, garlic, paprika, cayenne and remaining 1/2 teaspoon salt.
• Working in batches, use tongs to transfer the shrimp from the buttermilk mixture to the breading mixture. Make sure the shrimp is completely coated. Holding the shrimp by the tails, gently drop into the oil, one at a time. Fry in batches until golden brown, about 2 minutes per batch, allowing the oil to return to 350 degrees F between batches. Transfer the shrimp to the prepared sheet pan. Keep the shrimp warm in the oven.
• Serve with the AtomiCocktail Sauce and lemon wedges.
• Mix the ketchup, horseradish, pepper, lemon juice, Worcestershire sauce and fish sauce in a bowl. Chill for at least 1 hour before serving.

BAKED PANKO CRUSTED CHIPOTLE SHRIMP WITH A MANGO CREAM SAUCE

Steps:

• Marinade -- Mix the lime juice, chipoltes, orange juice, garlic, olive oil and cilantro in a large baggie. Add the shrimp and marinade no more than 1 hour, 30 minutes minimum.
• Mango Sauce -- To a food processor or a blender, add the mango, sour cream, honey, lime juice, adobo sauce, zest, ginger and brown sugar, with a pinch of salt. Blend until creamy. Just transfer to a bowl and refrigerate. NOTE: Taste, if they are very sweet mangos, you may want to eliminate the brown sugar. It just depends on the mango.
• Coating -- Panko, now when I coat shrimp since they are small, I like the crumbs to be a bit finer. So I pulse them a few times to "crunch them up" a bit to make them easier to coat the shimp, but it is not necessary.
• So, in two bowls; 1) for the panko crumbs, add some salt, pepper and fresh cilantro and mix well, 2) for the egg wash, simple beat the eggs. Then line a baking sheet with parchment or you can spray with non-stick spray. Next, dip the shrimp in the egg, and then dredge in the panko crumbs. Add to the baking sheet. MY trick -- I drizzle the melted butter over the shrimp. Adds a nice golden brown to the panko crumbs. Just a little over each shrimp.
• Bake -- Heat the oven to 425 degrees and bake the shrimp until golden brown. They only take 5-10 minutes (really depends on the size of the shrimp and your oven. Just watch them. They don't take long. Just when they start to get golden brown. You can always sample one to try to make sure -- Cooks PRIVILEGE!
• Serve -- On a big platter, put the mango sauce in the center, garnish with fresh cilantro and a lime slice if you want and then surround with the baked golden shrimp. A great appetizer and goes over great at any party.