细Cooking Magazine - November/December 2020

Servings:4 as an appetizer

A shot of hot sauce in the batter counters the sweetness of the shrimp, which get a double dose of crunch from a coating of shredded coconut and panko. A cast iron pan is ideal for frying these shrimp because it holds a fairly constant temperature even when shrimp are added to the oil. As a result, the shrimp’s coating is quickly sealed and absorbs less oil.

亚搏手机版官方

For the rémoulade sauce

1/2 cup mayonnaise
2 Tbs. finely chopped fresh flat-leaf parsley
2 Tbs. minced celery
2 Tbs. minced shallot
1汤匙。finely chopped capers
1汤匙。whole-grain mustard
1 small orange, finely grated to yield 1 tsp. zest, squeezed to yield 1-1/2 tsp. juice
1 tsp. Worcestershire sauce
Freshly ground black pepper to taste

For the shrimp

大约4-1/2杯花生或菜籽油
2-1/4 oz. (1/2 cup) all-purpose flour
1汤匙。砂糖
1汤匙。Cajun seasoning
Kosher salt
1/2 cup pale lager beer
2 Tbs. Frank’s RedHot Original cayenne pepper sauce or other hot sauce
1/2 cup panko
1/2 cup unsweetened shredded coconut
12个巨大（每磅13至15磅）虾，去皮和去除，尾巴完整

Calories (kcal) : 530
Fat Calories (kcal): 350
Fat (g): 40
Saturated Fat (g): 7
Polyunsaturated Fat (g): 17
单不饱和脂肪（G）：12
Cholesterol (mg): 185
Sodium (mg): 980
Carbohydrates (g): 16
Fiber (g): 1
Protein (g): 25

Preparation

Make the rémoulade sauce

In a small bowl, combine all of the sauce ingredients and set aside.

Coat and fry the shrimp

Clip a deep fat/candy thermometer to the side of a 12-inch cast-iron skillet and add enough oil to measure 3/4 inch deep. Heat to 360°F over medium heat.
Meanwhile, in a medium bowl, whisk together the flour, sugar, Cajun seasoning, and 1/2 tsp. salt; then slowly whisk in the beer and hot sauce to make a smooth batter. In a shallow bowl, combine the panko and shredded coconut.
Holding a shrimp by its tail, dip it into the batter, letting any excess drip off, then dredge it in the panko mixture, pressing and rolling it several times to coat well. Transfer to a plate. Repeat with the remaining shrimp.
Fry the shrimp in the hot oil, turning once with tongs, until golden-brown, about 2 minutes. If necessary, adjust the heat to maintain the oil at 360°F. Transfer the shrimp with a slotted spoon to a plate lined with paper towels to drain briefly.
将虾与rémoulade酱一起食用。