Super hot rock 'n roll rock shrimp

1 Servings

Ingredients

Quantity Ingredient
1½ pounds Raw rock shrimp
2 tablespoons Kosher salt
½ cup Dry white wine
2 Egg whites; beaten
4 Cloves garlic; minced
1 tablespoon Sambal chili paste
1 Scallion; thinly sliced
Salt; pepper and nutmeg to taste
¼ cup Fine corn meal
½ cup Cornstarch
½ teaspoon Dried thyme
¼ teaspoon Salt
½ teaspoon Cayenne pepper
1 teaspoon Paprika
½ teaspoon Freshly ground black pepper
Peanut oil for frying
½ English cucumber; chopped
6 Fresh mint leaves
Juice and zest of 1 lemon
2 Jalapeno peppers; seeded
2 teaspoons Sugar
1 teaspoon Kosher salt
⅛ cup Rice vinegar
½ cup Peanut oil
1 Smoke machine

Directions

FOR THE SHRIMP

FOR THE SAUCE

The following recipe was featured during the presentation of Streets of Fire during TBS's Dinner & a Movie.

1. Rinse shrimp with cold water, place in a mixing bowl and mix well with the kosher salt. Cover and refrigerate for 20 minutes.

2. Combine the egg whites with the garlic, chili paste, scallions and white wine.

3. Rinse shrimp well to remove the salt, pat dry; combine with the egg white mixture and set aside.

4. In a large mixing bowl, combine the corn meal, corn starch, thyme, salt, cayenne, paprika and black pepper.

5. Roll the shrimp in the cornmeal mixture, making sure each is well coated. Refrigerate until use.

6. Combine the sauce ingredients in a food processor or blender and blend until smooth.

7. Heat 3 to 4 inches of peanut oil in a large, heavy skillet to a temperature of 365-375°F.

8. Fry the shrimp in small batches for 1-1½ minutes, turning once to color and cook evenly.

9. Remove with a slotted spoon and drain well on paper towels. Pile the rock shrimp on a platter and serve with sauce and lemon wedges, secure in the knowledge that you're the real hero in this rock shrimp fable.

NOTES : TBS's Dinner & a Movie

Posted to MC-Recipe Digest by shade <liveoak@...> on Mar 4, 1998

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