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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.

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

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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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    Do you think dark or light beer?

  6. #6
    TVWBB Diamond Member Len Dennis's Avatar
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    Don't use anything you don't like to eat/drink. Each beer has a speciific profile (especially between light and dark beer). I love both but the shrimp has such a delicate flavour, I would use light (not in calories but in colour). A lager would be good IMO.
    So many recipes, so little time
    : Genesis gas grill 18.5" WSM Maverick ET-732 :

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    Quote Originally Posted by Len Dennis View Post
    Don't use anything you don't like to eat/drink. Each beer has a specific profile (especially between light and dark beer). I love both but the shrimp has such a delicate flavour, I would use light (not in calories but in colour). A lager would be good IMO.

    Great, thanks.

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    I went with Kona Island lager for the beer.

    The sauce and batter are done.

    Should I make all of the shrimp at once tomorrow, or only make as much as I plan to eat for that day (and use that much corresponding sauce and batter)?

    With the Ray's Florida Marinade, I didn't have any issues with making 1 lb. of shrimp all at once, and then eating leftovers for a few days.

    But this may be different, since this is fried in a batter.

  9. #9
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    Quote Originally Posted by Arun L. View Post
    I went with Kona Island lager for the beer.

    The sauce and batter are done.

    Should I make all of the shrimp at once tomorrow, or only make as much as I plan to eat for that day (and use that much corresponding sauce and batter)?

    With the Ray's Florida Marinade, I didn't have any issues with making 1 lb. of shrimp all at once, and then eating leftovers for a few days.
    But this may be different, since this is fried in a batter.
    I personally would only want to make what I would eat in one sitting. I like my fried food nice and fresh and hot.

  10. #10
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    Quote Originally Posted by Joan View Post
    I personally would only want to make what I would eat in one sitting. I like my fried food nice and fresh and hot.
    Thanks, that's what I was thinking too.

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