Email to Cat      

Spiced Shrimp with Paprika Mayonnaise

Source of Recipe


From "Grillhouse: Gastropub at Home"



List of Ingredients



• Paprika Mayonnaise:
  
• 3/4 cup mayonnaise
  
• 1 tsp sweet smoked paprika
  
• 2 cloves garlic, crushed
  
• 2 tsp lemon juice
  
• .
  
• Spiced Shrimp:
  
• 1/2 tsp hot smoked paprika
  
• 1/4 tsp cayenne pepper
  
• 1/2 tsp ground cumin
  
• 1 tsp sea salt flakes
  
• 6 cups mild vegetable oil for frying
  
• 1 pound 2 ounces small raw shrimp, peeled or unpeeled
  
• 1/2 cup potato or rice flour (or substitute all-purpose flour)
  
• Lemon wedges, to serve
  






Instructions



1. Make the paprika mayonnaise:
   Combine all of the ingredients in a bowl; cover and refrigerate until needed or for up to 24 hours.
   
   
2. Prepare the spiced shrimp:
   Place the paprika, cayenne, cumin, and sea salt in a skillet over medium heat. Shake the pan over the heat until the spices are aromatic and nearly but not quite smoking and not remotely burnt, 2 to 3 minutes. Tip the spices onto a plate and let them cool.
   
   
3. Place the oil in a wok or wide saucepan over high heat. The oil is ready when you sprinkle a pinch of the flour into the oil and it sizzles on contact.
   
   
4. Have a bundle of paper towels ready to drain the cooked shrimp. Place about one-third of the shrimp in a colander or strainer, sprinkle with one-third of the flour, and shake so the shrimp are coated with flour but any excess has fallen off. Carefully add the shrimp to the oil and cook until the coating is starting to turn golden and the shrimp beneath are pink and cooked through. Use a slotted spoon to transfer them to the paper towels to drain. Repeat with the remaining ingredients.
   
   
5. Pile all the cooked shrimp in a large dish, sprinkle with the spice mixture, and toss to coat. Serve immediately with the paprika mayonnaise and lemon wedges on the side. And don't neglect to set out napkins -- lots and lots of napkins.
   
   Serves 2 to 4