SHRIMP AND CHIPS
Make and share this Shrimp and Chips recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Healthy
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients except shrimp in a mixing bowl to make batter.
- Dust shrimp in flour.
- Dip shrimp into batter.
- Fry shrimp in deep fryer set at 375 degrees or in a skillet with 2 inches of vegetable oil, until golden brown.
- Drain shrimp on paper towels or on brown grocery bags from the market.
- Serve with french fries and cole slaw or creamy cucumber salad (Recipezaar recipe 211355).
- Also serve with cocktail sauce and tartar sauce.
Nutrition Facts : Calories 306.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 53.6, Sodium 235.9, Carbohydrate 52.2, Fiber 1.7, Sugar 0.2, Protein 12.8
CRACKED CRAB, CHILI MAYONNAISE AND SHRIMP CHIPS
My grandfather grew up on the bayous of Louisiana, and seafood platters were frequent at our pre-Thanksgiving table. The night before Thanksgiving, when all the family gathered, we would have shrimp creole. The next day, the 'pre-game' play was a bowl of the leftover shrimp creole and cracked crab. I have incorporated this tradition into my own Thanksgiving feast day; it is a nice light starter, preparing one for the onslaught of heavy foods to come.
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the mayonnaise: In a large bowl, add egg yolks, lemon juice and hot sauce. Whisk to combine. Slowly begin adding the oil while whisking constantly, making sure oil is fully incorporating and stopping frequently until each little bit is emulsified into the egg yolk mixture. If it becomes too thick, a little drizzle of water can be added as necessary until all of the oil has been incorporated. When all of the oil has been whisked in, and the mayonnaise is creamy and luscious, season to taste with salt. Set aside.
- For the shrimp chips: Heat 2 inches of oil in a 6-quart saucepan. Clip in a deep-fry thermometer and heat the oil to 375 degrees F. Fry the shrimp chips until puffy, about 1 minute. Remove and drain on paper towels. Set aside.
- For the crab and assembly: Place 3/4 of the crab in a mixing bowl and toss with 3 or 4 tablespoons of the homemade mayonnaise. Serve dressed crab alongside the remaining undressed crab with a bowl of the mayonnaise and a pile of shrimp chips on the side. Garnish with celery sticks and orange slices.
FRIED SHRIMP CHIPS
Shrimp chips, usually labeled shrimp crackers, are the Southeast Asian equivalent of the American potato chip. They are made by mixing a dough of primarily ground shrimp and tapioca starch, steaming it, slicing it, and setting the slices out in the hot sun to dry. The hard chips are then deep-fried in oil, puffing and expanding to about twice their original size. Made well, the essence of shrimp is captured in each chip. Most cooks buy the dry chips, rather than make them. The frying is fast and neither messy nor oily. Plus, the chips may be fried hours in advance, making a bowl of bánh phong tôm an easy accompaniment to cocktails. They are also used to scoop up salads, such as Cucumber and Shrimp Salad (page 46). As with all snack foods, not all shrimp chips are equal. The inexpensive colorful ones sold in boxes are pretty but not much else. Indonesian shrimp chips, called krupuk, are consistently good and packed with real shrimp flavor. Imports from Vietnam are getting steadily better. Most of them are from Sa Dec, a city known for its tasty shrimp.
Number Of Ingredients 2
Steps:
- Line a large plate with paper towels and place next to the stove. Pour oil to a depth of 3/4 to 1 inch into a wok or 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
- Drop in 3 to 5 chips for each batch, keeping in mind that they will double in size. If you fry too many at a time, they will cook unevenly. Each will sink to the bottom, start to bubble, maybe curl, and then expand before rising to the top, where it will finish cooking. All of this happens in 4 to 5 seconds, so don't turn away. Once the chips float to the top, let them fry for only a few seconds longer. Don't let them brown or their delicate flavor will vanish. Using a skimmer, transfer the chips to the towel-lined plate to drain. This is fast-paced frying, so regulate the heat and adjust the size of your batches so that you are working at a comfortable speed.
SHRIMP WITH SALSA, AVOCADO, AND CHIPS
Provided by Paul Grimes
Categories Tomato Picnic Kid-Friendly Lunch Seafood Shrimp Avocado Hot Pepper Summer Cabbage Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Stir together tomatoes, onion, cilantro, chile, ketchup, 1 tablespoon lime juice, and 1/2 teaspoon salt. Stir in shrimp and season with salt and pepper.
- Mash avocados with remaining 1 to 2 tablespoons lime juice and 1/2 teaspoon salt.
- Divide shrimp mixture among jars and layer avocado, cabbage, and crumbled chips on top.
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