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1/2 tablespoon drained capers
1 1/2 tablespoon chopped fresh Italian Parsley
3 cloves Roasted Garlic
1/2 teaspoon Tabasco sauce
1/2 cup mayonnaise
1/2 pound small peeled shrimp (50-60 count), coarsely chopped
3 tablespoons Madeira, brandy or sherry
1/2 bunch (5 or 6) green onions including 2 inches of the green part, thinly sliced
2 finely chopped garlic cloves
1 tablespoon chopped fersh basil or 1 teasoon dried
1 tablespoon chopped fresh Italian Parsley
1/8 teaspoon Tabasco sauce
10 tablespoons flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup cold water
1/2 to 3/4 cup vegetable oil
Makes 18 to 20 Fritters - Serves 6 to 10
For the Spicy Mayonnaise, process capers, parsley, roasted garlic and Tabasco sauce in a food processor or blender until coarsely chopped. Add the mayonnaise and pulse until thoroughly mixed. Transfer to a bowl, cover and refrigerate until ready to use.
For the Shrimp Fritters, marinate the shrimp in the Madeira, brandy or sherry for 15 minutes in a large mixing bowl. Add the green onions, garlic, basil, parsley, Tabasco sauce, flour, baking powder, salt, pepper and 1/2 cup of the water. Stir, adding more of the remaining water as needed to make a creamy batter the consistency of pancake batter.
Pour the oil into a large sautee pan (the oil should be 1/4 inch deep) set on medium-high heat and heat until sizzling, about 3 minutes. Drop a spoonful of the batter into the hot oil - you should be able to cook 4 at a time. Cook on both sides until brown, about 1-1 1/2 minutes per side. Drain on peper towels, then keep warm in a low oven while cooking the remaining fritters. Serve hot with the Spicy Mayonnaise on the side.
Wine Suggestion: Riesling
©2013 Nick Stellino Productions