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Because nothing is better than great food... except enjoying it with someone special!


Chili Rock Shrimp


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This spicy, creamy seafood delight tastes just as good as it looks! The red chili pepper goes really nice with a crisp green like scallions or romaine lettuce. We served ours on top of fresh green beans that we sauteed briefly in olive oil and garlic -- yum!

Our wine of choice for this meal was a crisp and refreshing Sauvingnon Blanc from the Russian River Valley: Hanna Vineyards. We're not always big fans of Sauvingnon Blanc, but this one has a nice clean finish and the grassy notes are pair nicely with seafood.

What you'll need:
-3/4 to 1lb. rock shrimp 
- 3/4 cup  plus 1 tbsp. flour
- 1/8 cup corn meal
- Olive oil (at least 2 cups)
- 1 red chili pepper
- 1/2 red bell pepper
- 1/8 cup mayonnaise
- 1 tsp. Worcestershire sauce
- 2 tbsp. paprika powder
- 1 tbsp. your favorite hot sauce
- 1 tbsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 scallion stalk, chopped
- 1 tbsp. sesame seeds

What to do:
Heat enough olive oil to generously coat large skillet (medium-high heat).
Mix 3/4 cup flour and corn meal. Coat shrimp with flour mixture and then place in oil for 3-5 minutes, or until batter turns golden brown. Be sure to flip with tongs halfway through to ensure even cooking. Place cooked shrimp on paper towel to absorb excess oil.
In a food processor, combine chili pepper, bell pepper, spices, remaining flour, Worcestershire, hot sauce and mayonnaise.
In a large bowl, toss chili sauce over hot shrimp. Plate and garnish with scallions and sesame seeds.

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