Friday, June 24, 2011

Shrimp milanesa







I thought long and hard about how to make this a success. The thinking paid off. My shrimp were not large, they were 21-25's. I know from experience that they take very little time to cook. I seasoned them with salt, pepper, and paprika. Then I did the traditional flour dredge, egg wash, and breadcrumb crust. After that all it took was to get the oil screaming hot (1/8 inch deep) and shallow fry these little puckers for 45 seconds per side. Excellent result.





6 comments:

Inside a British Mum's Kitchen said...

Oh YUM
Mary

Andrea the Kitchen Witch said...

I have a bag of those same smallish shrimp in my freezer that I was planning on using for dinner. I agree 100%, they don't take long at all to cook! Screaming hot oil for 45 seconds sounds just right for shrimp perfection. Yum Stephen, simply yum!

Pam said...

sounds good but you lost me with milanesa...???

Jenn said...

So you did not pound these down like you talked about originally?? I am definitely going to try this.. and with the quick flash frying, they won't be greasy at all!! YUM!

Chris said...

Never thought of making a milanesa with shrimp. Very creative.

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