Spicing Up Saturday Afternoon
- Jonathan Sindler
- Mar 25, 2023
- 2 min read
In the mood for something with a little kick? It has been a long week and I was in the mood for something comforting but not boring. Problem solved with my new Nashville Hot Fried Shrimp Baskets. These baskets are not only outrageously good, but also include a new hack for making crispy fries without the need to blanch them first.
I made the fries first by peeling three russet potatoes and slicing them into quarter-inch sticks. I added them to a large dutch oven and poured in enough vegetable oil to cover them by about one-half inch.
I turned the heat up to high and once the oil began to bubble vigorously, I set a timer for fifteen minutes and allowed the fries to cook, undisturbed. The oil temperature will remain around 220-250 degrees and that is ok! See the next picture for proof!
I used tongs to break them up a bit and allowed them to continue to cook for ten more minutes, and this is how they turned out. Not bad, eh? I seasoned them with salt and popped them into a warming oven while I began working on the shrimp. Tip - do not drain your fries on paper towels because the bottom will get mushy. Use a rack instead so that the excess oil drips away, but the fries remain crispy.
While the fries cooked, I had time to peel my shrimp and then I began working on the batter which started with all-purpose flour, cornstarch, cayenne pepper, hot paprika, garlic powder, and salt.
The wet ingredients included one large egg, a tablespoon of hot sauce, and a bottle of light beer. I whisked it together until smooth and allowed it to sit for fifteen minutes while the oil rose to 375 degrees.
I cooked the shrimp in batches by dipping them into the batter, allowing the excess to drip off, and then into the hot oil for just a few minutes, until they were crispy, golden, and cooked through but be careful not to overcook or the shrimp may become tough. I salted them the moment they came out of the oil.
Nashville Hot glaze is simple - I used the same spices that I used in the batter - one tablespoon of cayenne, two teaspoons of hot paprika, one teaspoon of garlic powder, one teaspoon of salt, plus a tablespoon of honey for a touch of sweetness, and a teaspoon of hot sauce. Once the shrimp were cooked, I carefully added around a cup of the hot cooking oil and gently whisked until the sauce came together.
The final step was to brush the glaze all over both sides of the crispy shrimp and assemble the baskets.
Cocktail sauce or your favorite dipping sauce is all you need!
More spice on the way tonight!
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