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Infused Shrimp with Classic-Asian Sauce in RAD Potato Crispy Cups

I am blessed to have enjoyed fresh seafood caught out of the Gulf of Mexico most of my life. And I love the taste of lemony buttery sauce served with a lot of seafood dishes. I love all kinds of seafood, but especially shrimp. I call them my affordable mini sea lobsters. They so remind me of boating times and the annual blessing of the fleet for a good harvest year of shrimp. So I wanted to honor that fun memory by fusing some of my favorite things together in this creation. There nothing better than a perfectly boiled shrimp cocktail unless it is to give it a little flavor fusion and serve it in an edible bowl along with some Asian stir-fry vegetables and more shrimp topped with a drizzle or two of one very special sauce.

ChefManlove Infused Shrimp with Classic-Asian Sauce in RAD Potato Crispy Cups
  • 2 large sized russet potatoes, peeled, sliced very thin and julienned
  • 1 quart peanut oil
  • 1/4 cup plain flour
  • 1 teaspoon sea salt
  • 8 cups water
  • 2 tablespoons sea salt
  • 1 large dried bay leaf
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon dried red pepper flakes
  • 1 large lemon, quartered
  • 24 large shrimp, in shells but veins removed, tails on
  • 12 additional large shrimp, peeled and veins removed, cut in pieces
  • 1/4 large red pepper, top and stem and seeds remove and cut into julienned strips
  • 1/4 cup canned sliced water chestnuts, cut into quarters
  • 1 teaspoon fresh ginger, fine diced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 4 teaspoons chives, divided, cut in small slices
  • 3 large egg yolks
  • 2 tablespoons freshly squeezed lemon juice
  • 1-1/2 sticks unsalted butter, divided as 1 stick cold and 1/2 stick melted
  • 1/2 teaspoon white pepper
  • 2 ounces bottled Asian-style sweet chili sauce
  • 8 Flowering chive stems, 4 cut to 2 1/2-inch and 4 cut to 3-inch lengths (optional for garnish)

To Make the Potato Crisp Cups

Place julienne potato strips in a bowl and cover with cold water for 5 minutes and then rinse well to remove excess starch. Drain well and pat dry with paper towels. Add the flour and 1 teaspoon sea salt. Toss well to combine. Place oil in a deep pot or deep-fryer and heat to 350 degrees. Place a thin layer of the potatoes inside the bottom and up the sides of the larger basket of a Bird's Nest Fryer Basket or use a medium-sized strainer to form the shape of a bird's nest. Put the smaller basket or strainer inside the large basket and deep fry for 5-7 minutes or until golden brown in color. Remove and place on a paper towel lined plate and lift off small basket/strainer and gently lift out the fried potato crisp cups; use a small knife to loosen if the potato sticks to the wire of the basket/strainer. Repeat process until you have made 4 Potato Crisp Cups.

Boil the Shrimp

Place the 8 cups of water in a large pot. Add the 2 Tablespoons of sea salt, bay leaf, whole peppercorns, crushed red peppers flakes and quartered lemon and bring water to a rapid boil over high heat. Add in the 24 large shrimp. Return to a boil and cook for 6 minutes. Shrimp should be bright red. Drain and cool. Once cool enough to handle remove the outer shell up to the first section before the tail, leaving its tail intact. Set aside

Stir-Fry Vegetables & Cut Shrimp

Place 2 tablespoons of the peanut oil used to fry the potato crisp cups in a big, flat-bottomed sauce pan and heat over medium-high heat. When the oil shimmers, add in the red pepper, water chestnuts and ginger. Lightly saute for 2-3 minutes until pepper begins to soften. Add in the soy sauce, sesame seed oil, 1/2 of the sliced chives and the 12 shrimp cut into pieces. Cook for 4 minutes longer stirring constantly. Reduce heat to low and keep warm.

Make the Lemony-Buttery Chile Sauce

Heat 2 cups of water in a small sauce pan over high heat. Reduce heat level to simmer. Place egg yolks in a metal bowl and place bowl over heated water and using a whisk, beat until creamy, add in lemon juice while continuing to whisk. Add in cold butter 1/2 at a time and whisk until melted and well blended. The sauce will begin to thicken. Add in the salt and white pepper and gradually add in the melted butter all the while whisking the mixture continuously. Remove from the heat and whisk for 1 minute. Stir in the red chili sauce and return the bowl to the warm sauce pan over lowest possible heat, whisking occasionally to prevent any separation until ready to plate and serve.

To Plate and Serve

Place each potato crisp cup on a plate and fill with an equal portion of the stir-fry mixture. Hang six boiled shrimp on each potato crisp cup's edge. Top with a equal drizzle of the Lemon-Buttery Chili Sauce. Sprinkle an equal portion of the remaining cut chives atop the sauce. Garnish with two flowering chives graduated cuts. Serve!

4 45 minutes 40 minutes

Infused Shrimp with Classic-Asian Sauce in RAD Potato Crispy Cups

Infused Shrimp with Classic-Asian Sauce in RAD Potato Crispy Cups

I am blessed to have enjoyed fresh seafood caught out of the Gulf of Mexico most of my life. And I love the taste of lemony buttery sauce served with a lot of seafood dishes. I love all kinds of seafood, but especially shrimp. I call them my affordable mini sea lobsters. They so remind me of boating times and the annual blessing of the fleet for a good harvest year of shrimp. So I wanted to honor that fun memory by fusing some of my favorite things together in this creation. There nothing better than a perfectly boiled shrimp cocktail unless it is to give it a little flavor fusion and serve it in an edible bowl along with some Asian stir-fry vegetables and more shrimp topped with a drizzle or two of one very special sauce.

Preparation

Prep Time

45 minutes

Cook Time

40 minutes

Serves

Calories

18044

Equipment

Ingredients

  • 2 large sized russet potatoes, peeled, sliced very thin and julienned
  • 1 quart peanut oil
  • 1/4 cup plain flour
  • 1 teaspoon sea salt
  • 8 cups water
  • 2 tablespoons sea salt
  • 1 large dried bay leaf
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon dried red pepper flakes
  • 1 large lemon, quartered
  • 24 large shrimp, in shells but veins removed, tails on
  • 12 additional large shrimp, peeled and veins removed, cut in pieces
  • 1/4 large red pepper, top and stem and seeds remove and cut into julienned strips
  • 1/4 cup canned sliced water chestnuts, cut into quarters
  • 1 teaspoon fresh ginger, fine diced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 4 teaspoons chives, divided, cut in small slices
  • 3 large egg yolks
  • 2 tablespoons freshly squeezed lemon juice
  • 1-1/2 sticks unsalted butter, divided as 1 stick cold and 1/2 stick melted
  • 1/2 teaspoon white pepper
  • 2 ounces bottled Asian-style sweet chili sauce
  • 8 Flowering chive stems, 4 cut to 2 1/2-inch and 4 cut to 3-inch lengths (optional for garnish)
#Add to Grocery List

To Make the Potato Crisp Cups

Place julienne potato strips in a bowl and cover with cold water for 5 minutes and then rinse well to remove excess starch. Drain well and pat dry with paper towels. Add the flour and 1 teaspoon sea salt. Toss well to combine. Place oil in a deep pot or deep-fryer and heat to 350 degrees. Place a thin layer of the potatoes inside the bottom and up the sides of the larger basket of a Bird's Nest Fryer Basket or use a medium-sized strainer to form the shape of a bird's nest. Put the smaller basket or strainer inside the large basket and deep fry for 5-7 minutes or until golden brown in color. Remove and place on a paper towel lined plate and lift off small basket/strainer and gently lift out the fried potato crisp cups; use a small knife to loosen if the potato sticks to the wire of the basket/strainer. Repeat process until you have made 4 Potato Crisp Cups.

Boil the Shrimp

Place the 8 cups of water in a large pot. Add the 2 Tablespoons of sea salt, bay leaf, whole peppercorns, crushed red peppers flakes and quartered lemon and bring water to a rapid boil over high heat. Add in the 24 large shrimp. Return to a boil and cook for 6 minutes. Shrimp should be bright red. Drain and cool. Once cool enough to handle remove the outer shell up to the first section before the tail, leaving its tail intact. Set aside

Stir-Fry Vegetables & Cut Shrimp

Place 2 tablespoons of the peanut oil used to fry the potato crisp cups in a big, flat-bottomed sauce pan and heat over medium-high heat. When the oil shimmers, add in the red pepper, water chestnuts and ginger. Lightly saute for 2-3 minutes until pepper begins to soften. Add in the soy sauce, sesame seed oil, 1/2 of the sliced chives and the 12 shrimp cut into pieces. Cook for 4 minutes longer stirring constantly. Reduce heat to low and keep warm.

Make the Lemony-Buttery Chile Sauce

Heat 2 cups of water in a small sauce pan over high heat. Reduce heat level to simmer. Place egg yolks in a metal bowl and place bowl over heated water and using a whisk, beat until creamy, add in lemon juice while continuing to whisk. Add in cold butter 1/2 at a time and whisk until melted and well blended. The sauce will begin to thicken. Add in the salt and white pepper and gradually add in the melted butter all the while whisking the mixture continuously. Remove from the heat and whisk for 1 minute. Stir in the red chili sauce and return the bowl to the warm sauce pan over lowest possible heat, whisking occasionally to prevent any separation until ready to plate and serve.

To Plate and Serve

Place each potato crisp cup on a plate and fill with an equal portion of the stir-fry mixture. Hang six boiled shrimp on each potato crisp cup's edge. Top with a equal drizzle of the Lemon-Buttery Chili Sauce. Sprinkle an equal portion of the remaining cut chives atop the sauce. Garnish with two flowering chives graduated cuts. Serve!

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