“The smell of shrimp is comforting.” - Lennon Parham
Shrimp is something I’ve always grown up eating, and truly enjoy. Anytime I’m able to create a dish with these sea creatures I’m a happy girl.
Recently, I tried a new dish at home, and opted to use a sparkling wine, Prosecco instead of beer, for a uniquely battered shrimp. I wanted a lighter approach to the batter, than the traditional beer battered option. This batter makes the shrimp feel nice and light, just like the Prosecco itself - refreshing with a touch of citrus.
Check out the recipe below!
Prosecco batter mixture.
Dipping each shrimp into the oil - spacing them evenly apart in the vessel.
1 pound of large shrimp
1/2 cup of flour
1/2 cup of Prosecco
1 teaspoon of black pepper seasoning
1 tbsp of lemon pepper seasoning or chili lime seasoning
A pinch of sea salt
1/2 teaspoon of cracked black peppercorn
Cooking oil of your choice - Canola, Peanut, or Vegetable
Step 1: Ensure your shrimp is thawed out if it is frozen, rinse them, and begin to line up each piece of shrimp on a stack of paper towels. You’ll want to drain any excess water out of the shrimp before dipping them into the batter and frying.
Pro Tip: The batter will not stick to wet shrimp, so make sure they are dry.
Step 2: While your shrimp is drying, begin to make your batter. Combine your flour and Prosecco, and ensure it is a nice creamy texture - similar to pancake batter! Once the batter is nice and smooth, combine all seasonings to ensure they are distributed evenly throughout the mixture.
Pro Tip: If your batter is a little too thick, and a little bit more prosecco to the batter to ensure it isn’t clumpy.
Step 3: Get your oil nice and hot! While you are waiting, begin to dip each shrimp into the batter, not going past the tail, and begin placing them into the pan/pot. It will take about 5 minutes for the shrimp to get nice and brown - keep your eye on them while they fry.
Pro Tip: Do not overcrowd the vessel, as the shrimp will not cook evenly, and the battered shrimp will stick together.
Step 4: As the shrimp are reaching their golden brown color, remove them from the oil, and place them on a stack of paper towels so they can drain any excess oil.
Step 5: Serve and enjoy!
Prosecco fried shrimp, paired with a garlic + citrus aioli, and sautéed kale and carrot salad.
XO, Analise