3 2 1 Shrimp Food

CORNMEAL CRUSTED SHRIMP WITH SPICY 3-2-1 SAUCE AND CHAYOTE SALAD

Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad image

Provided by Ming Tsai

Time 30m

Yield 4 servings

Number Of Ingredients 25

Ingredients

20 large shrimp, peeled to the tail, de-veined
1 cup all-purpose flour
1 teaspoon black pepper (mixed with flour)
3 eggs lightly beaten
1 cup cornmeal
Salt and black pepper
3-2-1 Sauce, recipe follows
Chayote Salad, recipe follows
Canola oil, for sauteing
2 jalapenos, seeded and julienned
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1/6 cup sugar
1/2 cup rice vinegar
1/3 cup soy sauce
2 medium tomatoes, 1/4-inch dice
2 tablespoons butter
Salt and black pepper
1 tablespoon Dijon mustard
2 limes, juiced
1/4 cup canola oil
2 limes, juiced and zested
Salt and pepper
2 chayotes, peeled and fine julienned
3 scallions, 1/16-inch sliced, green part only

Steps:

Preheat a fryer to 375 degrees F.
Dredge the shrimp in flour/pepper, then egg, last cornmeal. Fry until golden brown and delicious, about 4 minutes. Drain and season with salt and pepper.
On a plate, place a small amount of the salad in the middle. Surround the salad with the sauce and place 5 shrimp leaning against the salad.
In a non-reactive saute pan coated lightly with oil, saute jalapenos, garlic, and ginger until brown, about 4 minutes. Add sugar and deglaze with vinegar and soy. Reduce by 50 percent and add tomatoes and butter. Check for seasoning.
In a bowl, whisk together the mustard, juice and oil. Add the zest and toss with the chayote, and scallions. Season with salt and pepper. This should be done 10 minutes before serving.

SALT AND PEPPER SHRIMP (MOM)

Salt and Pepper Shrimp (Mom) image

Provided by Ming Tsai

Categories main-dish

Time 35m

Number Of Ingredients 7

Ingredients

Canola oil to cook and deep fry
1 1/2 pounds large U-15 shrimps (15 per pound), deveined, shell on!
1 cup scallions cut into 1-inch pieces
1/4 cup sliced garlic
1/4 cup ginger, julienne
1/2 tablespoon kosher salt or sea salt
1/2 tablespoon ground pepper mix (black, green, red and Szechwan)

Steps:

Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.

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