Shrimp With Zucchini Fritters And Grape Leaf Spread 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.

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, 2-3 minutes.
• Add the shrimp and pinch of salt and cook, stirring, until the shrimp turn pink, 2-3 minutes.
• Set aside to cool.
• In a large pot or deep-fryer, heat the oil to 360°F.
• In a large bowl, make the batter by whisking the eggs, milk, baking powder, salt and cayenne.
• Add the flour 1/4 of a 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 or a tablespoon 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 on all side, about 3 minutes.
• Drain on paper towels and season with additional Essence.
• Serve hot.