Total time: 30 minutes | Serves 4
Note: From chef Taylor Boudreaux of Mastro's Steakhouse, who serves the shrimp with both the vanilla honey mustard and cocktail sauce on each plate.
Vanilla honey mustard
- 1 cup mayonnaise
- 2 tablespoons plus
- 3/4 teaspoon Dijon mustard
- 2 tablespoons plus
- 3/4 teaspoon honey
- 3/4 teaspoon vanilla extract
- 1 tablespoon chopped chives
- Seeds from 1/4 vanilla bean
- 1/4 teaspoon kosher salt
Step 1Place the mayonnaise, mustard, honey, vanilla extract, chives, vanilla bean seeds and salt in a bowl and whisk to combine. Cover and refrigerate until ready to serve.
- 1 cup purchased tempura batter mix
- 6 ounces ice cold light beer
- Seeds from 1/2 vanilla bean
Step 1Combine the tempura batter mix, beer and vanilla bean seeds in a bowl and whisk until blended. Make the batter immediately before dipping the shrimp; do not let it sit.
- 1 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon paprika
- 12 tiger shrimp (6 to 8 per pound size) peeled, tail on and butterflied
- Canola oil for frying
- Vanilla batter
- 1 lemon, cut into wedges
- Parsley sprigs
Step 1Combine the flour, salt, pepper, onion powder, garlic powder and paprika in a pie plate. Dredge the shrimp in the flour mixture and shake off the excess.
Step 2Heat 4 to 5 inches of oil in a large saucepan until a pinch of flour sizzles when dropped in. Dip the shrimp into the vanilla batter and let the excess drain off.
Step 3Carefully drop 2 shrimp at a time into the hot oil and fry until golden brown, 2 to 3 minutes. Drain on paper towels.
Step 4Place 3 shrimp on a salad plate and garnish with lemon wedges and parsley sprigs. Serve with the vanilla honey mustard on the side.
879 calories; 34 grams protein; 48 grams carbohydrates; 1 gram fiber; 60 grams fat; 8 grams saturated fat; 302 mg. cholesterol; 1,309 mg. sodium.
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