Thursday, February 17, 2011
The shrimp were very tasty. I don't make fried shrimp very often but have to admit it's one of the tastiest ways to enjoy shrimp... I like everything bagels a lot and this is that similar taste combination - sesame, poppy, and garlic. The dipping sauce is great, too, and added a nice creamy bite to the crunchy salty shrimp.
These would be great for dinner or for appetizers/snack.
Oh - Rachael had a ridiculous name for this recipe that I refuse to call it.
1 cup flour
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup milk
3 beaten eggs
5 tablespoons melted butter
1 tablespoon vegetable oil (I used canola - all I had)
In a bowl, whisk together the flour, baking powder, sugar, and salt. Beat in milk, eggs, butter and oil until smooth.
2 tablespoons sesame seeds
1 tablespoon plus 1 teaspooon poppy seeds
1 tablespoon dried minced garlic
8 ounces whipped cream cheese, at room temperature
1/3 cup half and half (I just used milk)
1/2 cup thinly sliced scallions
Vegetable oil, for frying (I used canola)
2 cups basic batter
1 pound large shrimp, peeled with tail on and butterflied
Line a baking sheet with paper towels. In a small bowl, combine 1 tablespoon sesame seeds, 2 teaspoons poppy seeds and 1 teaspoon each dried garlic and salt. Sprinkle over the paper towels and set aside.
In another small bowl, combine the cream cheese, half and half, and 1/4 cup scallions. Season with salt.
Fill a large pot with enough oil to reach depth of 2 inches. Heat over medium-high heat until it registers 350.
Meanwhile, in a large bowl, combine the batter and the remaining 1/4 cup scallions, 1 tablespoon sesame seeds, and 2 teaspoons each poppy seeds and dried garlic. Season the shrimp with salt.
Working in batches, hold the shrimp by the tail and dip in the batter mixture, place in the oil and fry, turning once, until golden about 5 minutes. Drain on the seed-covered paper towels, lightly coating with the mixture.
Serve with the scallion cream cheese dip.
Posted by Aimee ~ See Aimee Cook at 9:16 PM