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Welcome to Michael's by by Michael McCarty
Served with aToli or ponzu sauce, this recipe is a real crowd-pleaser, great as a passed hors d'oeuvre or as a sit-down first course. Everyone loves shrimp. Ask the market to peel, devein, and butterfly the shrimp for you. The key to a light batter is combining the right amount of flour and cornstarch. If you add too little cornstarch, the batter will be thick and cakey; too much and the batter will absorb too much oil and become soggy.
• Peanut oil for frying
• 3 cups all-purpose flour
• 3 tablespoons cornstarch
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups Bass ale
• Seltzer water (optional)
• 16 medium-sized raw shrimp, peeled, deveined, and butterflied
• Aioli (recipe follows) or Ponzu Sauce
Place enough oil in a deep-fat fryer to fill the fryer by at least three-quarters. Turn the heat to medium-high and bring to 375°F on an instant-read thermometer.
While the oil is heating, combine the flour, cornstarch, salt, and pepper in a large mixing bowl. Whisk in the ale, mixing just until the batter is smooth. If the batter seems too thick, thin with a little seltzer.
When the oil reaches the desired temperature, working with one piece at a time, use tongs to dip the shrimp carefully into the batter, allowing any excess to drip off. Drop the shrimp into the hot oil and fry for 2 to 3 minutes or until golden brown and crisp.
Transfer the shrimp to a paper towel-lined platter as you fry them. Serve hot with Aioli or Ponzu Sauce.
• 2 large egg yolks
• 4 cloves garlic, peeled and chopped
• 1 cup olive oil
• 1 1/2 teaspoons Meyer lemon juice
• Sea salt and freshly ground black pepper
Combine the egg yolks and garlic in the bowl of a food processor fitted with the metal blade. Process until light and smooth. With the motor running, begin adding the oil in a very slow stream just until the mixture begins to hold and thicken. Then add the oil in a faster stream, making sure that it is continuously incorporated. Add the lemon juice and process just to blend. Season with salt and pepper to taste. The mixture should be the consistency of a thick mayonnaise. If too thick, loosen with a bit of cold water. Serve immediately.
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