welcome friends welcome back to the
kitchen uh i was looking in the freezer
this morning and i found some shrimp
that really should be eaten
so let's try something um
let's just see how this works out so
into the shrimp these are
peeled and de-veined i take the tail off
too because i don't like fighting with
the tail after they're cooked
so i'm going to put in a couple of glugs
of olive oil
and to that i'm going to add cayenne and
chipotle pepper
and i'm just going to toss that together
to coat everything with the pepper and
the oil
now i'm just going to stick this in the
fridge for
20 30 minutes i'll see you in a little
bit
now after their time in the fridge i'm
going to toss in some rice flour put
that in now i'm using rice flour you
could use potato starch you could use
tapioca starch you could use
just regular flour if you had to
cornstarch would be great i think
regular flour would be at the bottom of
that list
the starches are going to give you a
much better texture on the outside of
the shrimp so
in this saucier pan that i love so much
i have put some olive oil you could use
any oil that you like to fry in
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i've got about a quarter inch of oil on
the bottom so i'm going to bring that up
to temperature
and i will toss these shrimp to coat
them
with the starch
okay the oil is hot and shimmering and
so i'm going to put in
some shrimp
and don't overload the pan
just do a few at a time
and toss them around
get them fried on both sides
and once they've crisped up and cooked
most of the way through you don't have
to cook them all the way through at this
point but most of the way through i'm
just going to take them out and set them
aside in this bowl
then i'm going to clean out the oil
that's in the bottom of the pan
a little bit i'm going to get most of
the oil from the bottom of the pan out
but if some of it's still there it's not
a big deal
okay the pot is cleaned out i'm going to
put that back up onto a medium heat
and add in some butter
and a super thinly sliced jalapeno
pepper
so i've got this on a medium high heat
and you just want to fry the butter and
the jalapeno until the jalapeno flavor
gets into the butter and the butter
starts to brown
and once that happens if you've cut the
jalapeno thin enough which i think i
have
you pop the shrimp back in
and you just toss the shrimp around in
the butter and the jalapenos to get that
flavor on the outside hey glenn hey
friends that sounds really good
okay uh get a couple forks i guess okay
might need some cooling time maybe a
little bit of cooling and so this
doesn't take long at all this last
little bit is just keep it moving
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smells incredible
i can really smell the butter yeah
butter jalapeno
spices look at that
okay
okay grab a fork jules i'm gonna get one
with a jalapeno
let's see me too
that sounds really crunchy
oh i have two jalapenos
so you get the smoky chipotle the
paprika and then a little hint of heat
from that jalapeno that's on the outside
oh and there's the heat so what do you
think
those are really good yes
those are you know i think that's a
fantastic appetizer
really easy super easy to make something
you can throw out
and then i'm wondering can you do the
same kind of thing with like something
else that is typically deep fried and
served like a chicken wing or vegetable
bits
you know cauliflower and all that
because that seems like a really great
flavor of toppings
cauliflower florets would be fantastic
little pieces of chicken thigh or
chicken breast chopped up really small
as long as they're small enough that you
can fry them quickly yes but that that
coating on the outside
and that flavor combination i think is
fantastic and work with all kinds of
things
green beans
green beans done that way i think would
be fantastic okay
so
take the idea
make it with shrimp but take the idea
and you could make that with anything
thanks for stopping by see you again
soon
you