Macadamia Fried Shrimp & More Fried Shrimp Recipes For National Fried Shrimp Day
December 21st is National Fried Shrimp Day. We have a tasty recipe below with a panko/macadamia nut crust. But first, inquiring minds want to know the differences between crayfish, prawns, and shrimp:
> There are more fried shrimp recipes below.
> The history of shrimp.
You can make the aïoli up to two days in advance and refrigerate it until you start to prepare the shrimp. Then, let it come to room temperature.
In addition to a green salad, add your favorite cooked green vegetable: asparagus, baby bok choy, broccoli/broccolini/rapini, Brussels sprouts, collard greens, dandelion greens, green beans, kale, snow peas, sugar snap peas, or Swiss chard, for starters.
1. MAKE the aïoli. Crush the garlic clove and place it in a bowl. Add a pinch of salt and pepper, the egg yolk, and mustard, and whisk until well combined. Add a few drops of oil, whisking constantly, until the mixture starts to thicken.
2. SLOWLY POUR in the remaining oil in a thin, steady stream, whisking constantly until the mayonnaise is combined and the texture is thick and creamy. Add the lemon juice in 1 tablespoon at a time until the desired tanginess is reached.
3. BEGIN the shrimp. Combine the flour, salt, pepper, and cayenne pepper in a bowl. Crack the eggs into a bowl and lightly whisk with a fork.
4. PULSE the macadamias in a blender to the size or smaller of the breadcrumbs, and combine with the breadcrumbs.
5. DUST the shrimp in the spiced flour, dip in the egg yolk, and then roll them in the macadamia breadcrumb mix.
6. HEAT the oil to approximately 350°F/180°C. If you don’t have a thermometer, to test the hotness, drop a piece of bread into the oil: It should turn golden brown in about 10 seconds. Once the oil has reached the required temperature, drop about 10 shrimp in and cook until they are golden brown. Remove and drain on a paper towel. Repeat with remaining shrimp.
7. SERVE with the aïoli dipping sauce.
*The cayenne pepper or chile is a variety of Capsicum annuum. Capsicum is the genus of chile peppers, and annuum is one of several species (here are all of them). Capsicum annum is usually a moderately hot chile. See the different types of chiles.