Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple Slaw
This recipe makes 6 servings with 691 calories, 10g of protein, and 65g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Not If you have fuji apple, mayonnaise, juice of lime, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
In a small bowl, whisk together all of the aioli ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.
In a small bowl, toss together all of the slaw ingredients, cover, and keep chilled until ready to serve.
Line a baking sheet with 2 layers of paper towels.
In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 350°F.
In a small bowl, whisk together flour, salt, and pepper.
In a medium bowl, stir together beer and tempura mix—the mixture should be about as thick as pancake batter.
Lightly coat the shrimp in the seasoned flour, shaking off any excess, then dip in the tempura batter. Working in batches, fry the shrimp until light golden brown, about 3 minutes per batch.
Transfer as done to the prepared baking sheet and return oil to 350°F between batches.
Transfer the fried shrimp to a small bowl, add sweet chile aioli, and gently toss to coat.
Divide the apple slaw among 6 small appetizer plates. Arrange about 6 shrimp on each plate and serve immediately.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.
Chehalem 3 Vineyard Pinot Gris
A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.