Fried Shrimp With Tartar Slaw (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/2 cup mayonnaise |
1/4 cup sweet pickle relish |
juice of 1 lemon, plus lemon wedges for serving |
8 cups coleslaw mix or shredded cabbage |
2 scallions, sliced |
kosher salt and freshly ground pepper |
24 extra-large shrimp (about 1 1/2 pounds), peeled and deveined |
1 1/2 sleeves saltines (about 60 crackers) |
1 1/2 cups all-purpose flour |
1 tablespoon old bay seasoning |
4 large eggs |
vegetable oil, for frying |
Directions:
1. Make the slaw: Mix the mayonnaise, relish and lemon juice in a large bowl. Add the coleslaw mix and scallions; season with salt and pepper and toss to coat. Cover and refrigerate until ready to serve.
2. Fill a large bowl halfway with ice water and 1 tablespoon salt. Butterfly the shrimp: Make a deep cut down the back of each shrimp so it can be splayed open. Soak in the ice water, 5 to 10 minutes.
3. Meanwhile, place the saltines in a large resealable plastic bag and finely crush with a rolling pin; transfer to a bowl. Mix the flour and Old Bay Seasoning in another bowl. Lightly beat the eggs in a third bowl. Dredge the shrimp in the seasoned flour, dip in the eggs and press into the crushed crackers, splaying each one open to coat inside the incision. Transfer to a plate, cover and refrigerate until ready to fry.
4. Heat 3/4 inch vegetable oil in a large heavy-bottomed skillet over high heat until a deep-fry thermometer registers 350 degrees F. Fry the shrimp in batches, turning once, until golden, 1 to 2 minutes. Drain on paper towels and season with salt. Serve with lemon wedges and the slaw.
5. Per serving: Calories 828; Fat 44 g (Saturated 7 g); Cholesterol 508 mg; Sodium 1,122 mg; Carbohydrate 59 g; Fiber 5 g; Protein 48 g
6. Photograph by Antonis Achilleos
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