Crispy Shrimp in Kataifi Crust

Name: Crispy Shrimp in Kataifi Crust
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons balsamic vinegar; 79 milliliters basil leaves, finely shredded; 79 milliliters chives, cut in 1-inch lengths; 1 teaspoons cornstarch mixed with 1 teaspoon cold water; 1 large egg; 113 grams kataifi dough (see Note), snipped into 4-inch lengths; 4 servings All-purpose flour, for dredging; 177 milliliters fresh orange juice; 4 servings Freshly ground pepper; 4 rosemary leaves; 4 servings Salt; 16 larges shrimp, shelled (but with tail shells left on) and deveined; 1 teaspoons jasmine tea; 4 servings Vegetable oil, for frying; 1 Tbsp water

Crispy Shrimp in Kataifi Crust is a dairy free and pescatarian recipe with 4 servings. One portion of this dish contains approximately 10g of protein, 5g of fat, and a total of 188 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have egg, basil leaves, jasmine tea, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

In a small saucepan, combine the orange juice with the jasmine tea and rosemary and simmer over moderate heat until reduced to 1/4 cup, about 5 minutes. Strain the infused juice and return to the saucepan. Bring to a simmer and whisk in the cornstarch mixture, then cook until thickened, about 30 seconds. Stir in the balsamic vinegar and season the orange-rosemary sauce with salt.

Ingredients you will need

Balsamic Vinegar

Orange Juice

Corn Starch

Rosemary

Orange

Juice

Sauce

Salt

Tea

Equipment you will use

Sauce Pan

Whisk

In a large, shallow dish, separate the kataifi dough into individual threads using your fingers.

Ingredients you will need

Dough

Add the basil and chives and toss to distribute throughout the pastry.

Ingredients you will need

Chives

Basil

In a shallow bowl, beat the egg with the water.

Ingredients you will need

Water

Egg

Equipment you will use

Bowl

Spread the flour in another shallow bowl. Season the shrimp with salt and pepper. Holding the shrimp by the tail, dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.

Ingredients you will need

Salt And Pepper

Shrimp

Dip

All Purpose Flour

Roll

Egg

Equipment you will use

Bowl

Set a rack over a baking sheet. In a large, deep skillet, heat 1/2 inch of vegetable oil to 35

Ingredients you will need

Vegetable Oil

Equipment you will use

Baking Sheet

Frying Pan

Fry 4 or 5 shrimp at a time until the kataifi is golden brown and crisp, about 1 minute per side.

Ingredients you will need

Shrimp

Drain the shrimp on the rack. Season with salt.

Ingredients you will need

Shrimp

Salt

Serve the shrimp with the orange-rosemary sauce.

Ingredients you will need

Rosemary

Orange

Shrimp

Sauce

Equipment

Ingredients

Servings:

0teaspoons

balsamic vinegar 79milliliters

basil leaves, finely shredded 79milliliters

chives, cut in 1-inch lengths 1teaspoons

cornstarch mixed with 1 teaspoon cold water 1large

egg 113grams

kataifi dough (see Note), snipped into 4-inch lengths 4servings

All-purpose flour, for dredging 177milliliters

fresh orange juice 4servings

Freshly ground pepper 4

rosemary leaves 4servings

Salt 16larges

shrimp, shelled (but with tail shells left on) and deveined 1teaspoons

jasmine tea 4servings

Vegetable oil, for frying 1Tbsp

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.