Once the deep fryer is on the counter it becomes the point of no return. Inevitably we made salt and pepper shrimp for a dinner tonight. And once again the inspiration came from Zakarian’s Town/Country.
The shrimp coating was of flour, coarse salt, spanish paprika, cayenne and black pepper. We used large brown gulf shrimp. 3mins in 350F seemed ideal – the first batch made for 4mins was slightly overdone. Zakarian suggests to flavor the oil beforehand by baking it in low oven with some spices (ginger/coriander/peppercorns) but IMHO it made no apparent difference.
Oh and though H. loved a side of broccoli roasted with caciocavallo it was an overkill – some cucumber/radish or whatever big and green salad would have been enough.
