I have a great new recipe for the French National Day, Bastille Day. Attendez…it’s French fried shrimp with a champagne vinaigrette. Yum! Okay, it’s not truly a French recipe, but it sure is delicious for any celebration! Ha! If you’d like some more traditional French recipes that are easy to prepare, Just Ask!
1 pound shrimp (peeled, deveined, with tails on)
1 1/2 cups French-style bread crumbs
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp crushed red pepper
1 cup flour
2 inches deep of vegetable or canola oil
1. Beat the eggs in a bowl.
2. In a second bowl, mix the salt, pepper, crushed red pepper, and flour.
3. Put the bread crumbs on a plate.
4. Dredge a couple of shrimp in flour mixture and shake them to get rid of any excess flour.
5. Place the shrimp in the egg.
6. Place the egg-covered shrimp into the breadcrumbs until well-coated.
7. Pour about 2 inches of oil into a heavy pan or pot.
8. Heat the oil to 350°F. Place a couple of shrimp into the oil and cook for 1 minute. Be careful not to overcook the shrimp.
9. Carefully remove the shrimp with a pair of tongs from the hot oil to a paper towel.
10. Serve with a champagne vinaigrette (see the recipe below).
For an easy champagne vinaigrette:
1. Mix 1/2 to 2 Tbsp of a good champagne vinegar, a squeeze of 1/2 lemon, 1/8 tsp salt, 1/4 tsp of dry or Dijon mustard, and 6 Tbsp of olive oil. (I also like adding some dried herbs and a big pinch of pepper.)
2. Add all of this in a jar with a screw top and shake it to blend it all together.
Place your French fried shrimp on a platter with a clear glass bowl of champagne vinaigrette. Tuck in some fresh herbs around the shrimp and you’ll have a tasty and beautiful treat!
This is a great appetizer served with Duvel Ale.