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Thread: Strawberry Shrimp

  1. #1
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    Strawberry Shrimp

    Richard Perry-St. Louis http://www.losttables.com/perry/perry.htm

    I'm not sure why, but I really became intrigued with this recipe. Then after reading this article about him and his restaurant, I became more intrigued. This appetizer is the only recipe that never got deleted from his menus. It was such a favorite with his clientele. According to his menu, he charged $6.50 for it back in the 80's. Sad to say, he died almost 2 years ago.

    Strawberry Shrimp
    serves 6 to 8 as an appetizer

    Batter:
    2 1/4 cups flat beer
    1 TB. salt
    1 1/2 TB. baking powder
    1 TB. sugar
    1 3/4 cups high-gluten bread flour
    1/4 tsp. cayenne pepper

    Sauce:
    1 1/2 cups strawberry preserves(preferably homemade)
    1/2 cup red-wine vinegar
    1 1/2 tsp. soy sauce
    1/4 cup ketchup
    1 clove garlic, minced
    1 1/2 tsp. horseradish

    The Shrimp:
    2 lbs. large shrimp
    flour
    oil for deep frying

    Combine all the batter ingredients, beating with a whisk until smooth, and refrigerate overnight, tightly covered with plastic wrap.

    Combine all the sauce ingredients in a pan, and heat slowly until the mixture comes to a simmer. Reserve off heat, or refrigerate.

    Peel the shrimp, leaving the tails intact. Devein, split and flatten. Dip the shrimp in flour, then in the batter, and fry them at 350 degrees until golden brown. Put 1/4 cup sauce on each plate and top with sauce. Garnish with sliced strawberries and watercress.

    Note: The sauce can be prepared up to four days in advance and refrigerated, and the batter must be done the night before.

    Source: Cooking with the New American Chefs - Ellen Brown- pub. 1985

  2. #2
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    Looks interesting. I do have an aversion to horseradish so I would make the sauce without it. Thanks for sharing it.

  3. #3
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    So you suggest making the batter 12 - 24 hours before?

  4. #4
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    Quote Originally Posted by Arun L. View Post
    So you suggest making the batter 12 - 24 hours before?
    Arun, I don't, the person who wrote the recipe said that.

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