CRISPY CHILI SPICED SHRIMP WITH SEAWEED RÉMOULADE
Now when I say, chili spiced, I don’t mean take your taste buds out. This is mild heat, and the shrimp is marinated in @sapporobeerusa,
cream and dredged partially in coconut flour which imparts a slight sweetness for counterbalance. Served alongside my #seaweedremoulade,
is sure to have your guests giving thanks. If not, demanding more.
PREP/COOK TIME: About 45 Minutes
Makes about 4 Servings
1 Lbs – Uncooked Large Shrimp, Peeled, Deveined
½ Cup – Sapporo Premium Beer
½ Cup – Heavy Cream
2 Tbs – Ancho Chili Powder
3 Tsp – Cayenne Pepper
1 Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
2 Cups – Panko Bread Crumbs
½ Cup – Coconut Flour
2 Tbs (About 4 or 5 Sheets) – Simple Truth® Organic Roasted Seaweed Snack Wasabi, Sliced into Slivers
1 ½ Cups – Vegetable Oil
½ Cup – Mayonnaise
1 Tbs - Gourmet Garden™ Garlic Stir-in Paste
1 Tsp – Fresh Lime Juice
THE NITTY GRITTY
SHRIMP - In a large mixing bowl, marinate shrimp in beer, cream, 1 Tbs chili powder, 2 Tsp cayenne and black pepper for 30 minutes. In another bowl, combine panko, coconut flour and 1 Tbs seaweed till blended; season with salt. In a large skillet, or non-stick pan, heat oil at medium high. Dredge marinated shrimp to flour and bread crumbs mixture; alternating twice. Fry shrimp in batches—do NOT overcrowd—for about 3 – 4 minutes each side, or till golden. Transfer to paper towels to drain oily excess before placing them on a baking sheet with a wired rack. Serve immediately with wedges of lime and Seaweed Rémoulade and enjoy.
RÉMOULADE – In a medium mixing bowl, whisk together mayo with 1 Tbs chili powder, 1 Tsp cayenne, 1 Tbs seaweed, garlic paste and lime juice till blended.