Shrimp Fritters With Romaine Food

ZUCCHINI AND SHRIMP FRITTERS

Steps:

• Season the shrimp lightly with the Essence and set aside.
• In a medium skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Add the shrimp and pinch of salt and cook, stirring, until the shrimp turn pink, 2 to 3 minutes. Set aside to cool.
• In a large pot or deep-fryer, heat the oil to 360 degrees F.
• In a large bowl, make the batter by whisking the eggs, milk, baking powder, salt, and cayenne. Add the flour 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the shrimp mixture and grated zucchini to the batter and fold to mix.
• Using a small ice cream scoop measuring 1 1/2 tablespoons, drop the batter into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly and cook until golden brown on all sides, about 3 minutes. Drain on paper towels and season with additional Essence.
• Serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

SHRIMP FRITTERS WITH CORNICHON DRESSING

Steps:

• For the cornichon dressing: In a medium bowl, mix together the mayonnaise, cornichons, Dijon mustard, mustard powder, tarragon and lemon juice. Season with salt and pepper.
• For the shrimp fritters: Heat about 1 1/2 inches vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• In a small mixing bowl, whip the egg whites to medium peaks; set aside. In a separate bowl, combine the shrimp, scallions, zucchini, garlic and jalapenos and set aside.
• Whisk together the flour, baking powder and paprika in a medium bowl. Whisk in the egg yolks and enough of the buttermilk so the mixture is thick and not runny (adjust the amount accordingly). Season with salt and pepper. Fold the shrimp mixture into the batter, followed by the egg whites just to incorporate.
• Drop the fritters into the oil in batches using a small scoop or spoon, about 1 tablespoon each. Cook until golden brown, about 5 minutes, then drain on paper towels. Immediately season with salt. Serve with the cornichon dressing.

SHRIMP FRITTERS WITH ROMAINE

Steps:

• Coarsely chop shrimp. In bowl beat egg. Add shrimp, 2/3 of the onions, the flour, and 2 teaspoons of the seasoning.
• In large skillet heat 1/4 cup cooking oil over medium-high heat. In 1/3-cup portions, carefully drop about half of the shrimp mixture in hot oil; slightly flatten with spatula.
• Cook for 3 minutes on each side or until golden and heated through. Transfer to paper towels; cover and keep warm. Cook remaining shrimp mixture.
• Shred 2 teaspoons of peel from the lime. Cut lime in half. Juice half of the peel into a bowl. Stir in peel, mayonnaise, remaining seasoning, and honey.
• Cut remaining lime half in wedges. Serve fritters with romaine, mayonnaise, and lime wedges.

SHRIMP AND CORN FRITTERS

Steps:

• Whisk together sour cream, lemon juice, and ¼ tsp. salt; set aside for serving.
• Whisk flour, baking powder, Old Bay seasoning, and ½ tsp. salt in a large bowl. Whisk egg and buttermilk in a medium bowl, then add to dry ingredients and stir to combine. Stir in scallions, jalapeño, shrimp, corn, and cheese.
• Heat 2 Tbsp. oil in a large skillet over medium. Working in batches and adding more oil in between, drop ¼-cupfuls corn mixture into skillet, flattening slightly, and cook until golden and crisp, about 4 minutes per side. Transfer fritters to paper towels to drain; season with salt and serve immediately with sour cream sauce and lemon wedges alongside.

SHRIMP FRITTERS WRAPPED IN LETTUCE AND HERBS

Steps:

• In a bowl, combine the shrimp, scallion, ginger, chili, fish sauce, sesame oil, salt, sugar and rice flour.
• In a heavy saucepan, heat 2 inches of oil over medium-high heat. When the oil is hot, drop the shrimp in flattened golf-ball-size patties into the oil. Fry until golden on all sides, turning once, 1 to 2 minutes. Drain on paper towels. To serve, place a fritter, a cilantro sprig and two mint leaves on a lettuce leaf, sprinkle with lime juice, roll up and eat immediately.

SHRIMP AND ROMAINE STIR-FRY

Steps:

• Make sauce:
• Stir together all sauce ingredients in a small bowl.
• Make stir-fry:
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add shrimp and stir-fry until almost cooked through, about 3 minutes. Add half of romaine and stir-fry until it begins to wilt, then add remaining romaine and stir-fry until just wilted and shrimp are just cooked through, about 1 minute. Stir sauce, then add to stir-fry and simmer, stirring, 2 minutes.

SHRIMP ROMAINE SALAD

Steps:

• In a large bowl, combine the rice, romaine, oranges, tomatoes and onion. For dressing, in a small bowl, whisk the orange juice concentrate, vinegar, oil, tarragon, garlic powder, salt and pepper. Set aside 4 teaspoons. Pour remaining dressing over rice mixture and toss to coat. Divide among four plates; top with shrimp. Drizzle with reserved dressing.

SHRIMP FRITTERS

Steps:

• Coarsely chop shrimp, set aside.
• Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth.
• Stir in shrimp, onion, and next 3 ingredients; cover and chill 2 hours.
• Pour oil to a depth of 5 inches into a Dutch oven.
• When oil is hot, drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden.
• Drain fritters on paper towels.

BREAD AND SHRIMP SKEWERS WITH ROMAINE SALAD

Steps:

• Preheat oven to 450 degrees. In a medium bowl, combine shrimp, half the garlic, lemon zest, and 1 tablespoon oil. Season with salt and pepper and toss to coat. In another medium bowl, toss bread with 1 tablespoon oil and season with salt and pepper. Thread shrimp and bread onto eight 8-inch wooden or metal skewers. Transfer skewers to a rimmed baking sheet and bake until shrimp is opaque throughout and croutons are golden, 7 minutes.
• Meanwhile, in a large bowl, combine remaining garlic, lemon juice, 2 tablespoons oil, egg yolk, and mustard; season with salt and pepper. Whisk until well combined; stir in Parmesan. Add romaine and toss to coat. Sprinkle salad with more Parmesan and serve alongside skewers.