Wine Battered Shrimp: A Perfect Appetizer Delight
Are you looking for a quick and easy recipe that will satisfy your craving for something crispy and delicious? Look no further than this wine-battered shrimp recipe. This dish is the perfect combination of light and crunchy, with a subtle sweetness infused from the dry white wine.
You’ll love how easy it is to whip up this recipe in your own kitchen, whether you’re cooking for a family dinner or hosting a casual get-together with friends. The wine batter adds an extra level of complexity to the flavor profile, making it a stand-out dish that will impress even the most discerning palate.
This shrimp recipe is perfect for those who enjoy lightly spiced dishes, as it uses fresh cilantro and garlic to add just the right amount of kick without overpowering the delicate flavor of the shrimp. And with just a few simple ingredients, you can create a dish that looks and tastes like it came straight out of an upscale seafood restaurant.
So why not try making this wine-battered shrimp recipe for your next meal? It’s sure to be a hit with anyone who loves fried shrimp or white wine – and once you taste it, you might just find yourself making it again and again.
Why You’ll Love This Recipe
Are you looking for a new twist on your favorite seafood dish? Look no further than this wine battered shrimp recipe. This delectable recipe will introduce your taste buds to a whole new world of flavor.
This recipe is perfect because it hits all the right notes. The dry white wine creates an exquisite lightness in the batter that complements the shrimp perfectly. It is also easy and quick to make, making it perfect for an impromptu get together or weeknight dinner.
Not only is this recipe easy and delicious, but it is also very versatile. You can serve it as an appetizer, a side dish or even as the main course. The lightly spiced batter pairs well with a variety of dishes, so you can get creative with your pairings.
Whether you are a seafood lover or just looking for something new to try, this wine battered shrimp recipe is sure to impress. So why not give it try? Your taste buds will thank you!
Ingredient List
The shrimp is the star of this recipe, so make sure you get a good quality. I prefer large peeled and deveined shrimp, as they are easier to handle, but you can use smaller ones if you prefer. You’ll also need some flour, both for the batter and to coat the shrimp before frying. For a light and crispy texture, add some baking powder.
Dry white wine gives an extra richness and depth to the batter, so make sure you have it at hand. You’ll also need an egg to help the batter adhere to the shrimp better, along with some kosher salt and black pepper to enhance the flavor.
For some extra garlicky deliciousness, don’t forget the garlic butter. You can either buy it or make your own by melting unsalted butter with minced garlic until fragrant. And if you like fresh herbs (who doesn’t?), grab some cilantro to sprinkle over the finished dish.
Ingredient List:
- 1 pound large peeled and deveined shrimp (26-30 count)
- 1 ½ cups all-purpose flour
- 4 teaspoons baking powder
- 1 cup dry white wine (Sauvignon Blanc or similar)
- 1 egg
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Garlic butter
- Fresh cilantro leaves
The Recipe How-To
To make this wine battered shrimp recipe, start by preparing the batter. In a mixing bowl, combine 1 cup of flour, 1/2 cup of dry white wine, 1 large egg, 2 teaspoons of baking powder, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Whisk everything together until it forms a smooth batter.
Next, peel and devein your 1 pound of large shrimp. Make sure to leave the tails on for easy handling. Pat the shrimp dry with paper towels and toss them in a separate bowl with 1/4 cup of flour.
Set up a frying station by placing the batter bowl and shrimp bowl next to each other. Heat up a frying pan with enough oil to cover the shrimp, about 2-3 inches deep, over medium-high heat until it reaches 350°F.
Once the oil is heated, grab a shrimp by its tail and dip it into the batter. Coat it well and let any excess batter drip off. Carefully place the battered shrimp into the hot oil using tongs or a slotted spoon. Repeat with more shrimp but work in small batches so as not to overcrowd the pan.
Fry each batch for 2-3 minutes or until they turn golden brown all over. Transfer the cooked shrimp to a paper-towel-lined plate to drain any excess oil.
Your wine battered shrimp is now ready to be served!
Substitutions and Variations
While this wine-battered shrimp recipe is already perfect and delicious as it is, you may still make some substitutions and variations depending on your taste preference or what ingredients are readily available in your kitchen. Here are some ideas:
– If you want to try a different wine variation, instead of using a dry white wine like Sauvignon Blanc, you can use Chardonnay or Pinot Grigio. Both types of wine have different flavor profiles that could add something unique to the dish.
– For a lightly-spiced variant, try adding a dash of black pepper to the flour mixture. It may give the dish just enough kick without overpowering the flavor of the shrimp.
– If you prefer your shrimp peeled and deveined before cooking, you can ask your fishmonger to do it for you or buy ready-to-cook shrimp from the supermarket. This will save you time and energy in preparing the shrimp.
– To make this recipe totally gluten-free, substitute wheat flour with coconut or almond flour. The final texture may be slightly different from the original, but it’s still worth trying.
– For a fun presentation and twist on this classic recipe, try out battering shrimp in coconut instead. You could also experiment with beer batter for a heartier take or nilasing na hipon (drunken shrimp) recipe for an exciting Asian-inspired variation.
– If you’re feeling inventive for a shrimp recipe dip or side dish, whipped garlic butter pairs so well with fried shrimp. You could also experiment with other dips such as a spicy shrimp scampi fritta sauce.
No matter how you make this dish, one thing’s for sure: it’s bound to be a crowd-pleaser!
Serving and Pairing
Oh, the bliss of savoring a plate of crispy wine-battered shrimp! The perfect pairing can enhance this gastronomic experience. Luckily, I’ve got you covered.
For a classic combination, serve your wine-battered shrimp with a dry white wine like Sauvignon Blanc or Pinot Grigio. Their crispness and acidity make a nice contrast to the rich and buttery texture of the shrimp. A glass of Chardonnay can also do the trick but aim for ones with less oak to avoid overpowering the light flavors of the dish.
If you’re feeling adventurous or want to add a little heat to your meal, go for lightly spiced dishes such as Thai or Indian curries, and pair them with aromatic Gewürztraminer or Riesling. The honeyed sweetness of these wines balances out the heat, while their prominent floral and fruity notes complement the cilantro and garlic in your shrimp recipe.
For a non-alcoholic option, try serving your wine-battered shrimp with iced tea or lemonade. The citrusy flavors in these beverages are great at cutting through the oiliness of fried food while still being refreshing.
I suggest serving your shrimp immediately after cooking to enjoy it at its best. You can add some chopped fresh cilantro on top of the dish for added color and flavor. Enjoy!
Make-Ahead, Storing and Reheating
While wine-battered shrimp taste best right out of the fryer, it is possible to make-ahead and reheat them for a quick and easy meal or snack. To make ahead, prepare the shrimp as instructed in the recipe and arrange them on a baking sheet. Cover tightly with plastic wrap and store in the refrigerator for up to 2 hours before frying. Before frying, let the shrimp come to room temperature for about 10 minutes.
If you have leftover cooked shrimp, they can be stored in an airtight container in the refrigerator for up to three days. To reheat, preheat your oven to 350°F (175°C) and place the cooked shrimp on a baking sheet. Bake them for 8-10 minutes until heated through. Alternatively, you could reheat them in a skillet with a little bit of olive oil over medium-high heat.
Although it’s best to consume wine-battered shrimp freshly fried, these golden bites can also be stored for later enjoyment by refrigerating or freezing leftovers. Stored properly in an airtight container, these wine-battered shrimps will keep well in the fridge for up to three days. If you want to keep them frozen, place them on a single layer on a baking sheet and put it into the freezer for about an hour; then, transfer them into an airtight container or plastic bag and freeze them for up to two months.
To reheat your wine-battered shrimp leftovers or frozen shrimps, preheat your oven to 400°F (200°C) while ensuring that you take out as much moisture from the food before heating it again. Place your chilled or defrosted shrimps on a baking tray lined with parchment paper – make sure to leave some space between each of them – pile them high enough so they don’t overlap but not towering over each other. Give it at least five minutes at this temperature, but make sure to check for doneness and whether they are so crispy as desired. You can also use an air fryer if you want them crispier.
Whether enjoyed fresh or reheated, these wine-battered shrimps are sure to tantalize your taste buds with their crispy exterior, delicate flavor, and delicious seasoning.
Tips for Perfect Results
Making perfect wine-battered shrimp is possible with the right set of techniques and secrets. Here are some tips to help you achieve a delicious and crispy fried shrimp:
1. Use fresh shrimp
When shopping for shrimp, look for shiny and firm flesh that has a mild smell of the ocean. Fresh shrimp gives a succulent taste that pairs exceptionally well with dry white wine.
2. Keep the batter cold
To make sure that the batter sticks perfectly to the shrimp, it is essential to keep it chilled. This helps prevent it from becoming too runny, which can cause uneven frying.
3. Fry at medium-high heat
Frying battered shrimp at medium-high heat allows them to become golden brown without burning or becoming too oily. It also cooks the shrimp evenly, ensuring that they’re crunchy on the outside and tender in the inside.
4. Avoid overcrowding your fryer
Overcrowding your fryer can result in low-quality fried shrimp since they won’t cook evenly. It’s best to cook them in batches to ensure they cook evenly and don’t stick together.
5. Brush garlic-white wine butter over the cooked shrimp
For an extra burst of flavor, brush garlic-white wine butter over the cooked shrimp before serving. This helps add some moisture while infusing more flavor into every bite.
By following these simple tricks and secrets, you can achieve a restaurant-quality dish of wine-battered shrimp without breaking a sweat!
FAQ
Now, let’s take a look at some frequently asked questions about this wine-battered shrimp recipe.
What wine goes best with fried shrimp?
When it comes to white wine, there are a variety of options to choose from that can perfectly complement your meal. For those who enjoy rich and creamy sauces, a Chardonnay might be the ideal match. On the other hand, a Sauvignon Blanc can add a tangy and refreshing contrast to certain flavors. If you’re looking for a wine with a milder taste that pairs well with lightly spiced dishes, Pinot Grigio might be the perfect choice. Each white wine boasts unique characteristics that can heighten your dining experience.
What is the best white wine for cooking shrimp?
When it comes to cooking shrimp scampi, one should avoid using sweet wine to prevent the dish from being overpowered. The best options are dry wines such as sauvignon blanc or pinot grigio, as they effectively maintain the balance and prevent the dish from becoming too rich. Additionally, these wines have a minimal chance of caramelization while cooking.
Can you batter frozen cooked shrimp?
Certainly, using cooked shrimp is an option, as it is already prepared and ready to eat. However, to enhance the taste of this recipe, it is highly recommended to use uncooked shrimp instead. Ultimately, it is entirely your choice whether to use cooked or uncooked shrimp.
How long does it take to fry shrimp?
For the perfect golden brown and tender shrimp, I recommend frying or stir-frying them until they’re cooked through. The type of oil you use matters too, whether it’s butter, margarine, olive oil, or a flavored cooking oil. Be sure to heat up your pan to medium-high heat before adding the oil and shrimp.
Bottom Line
In conclusion, you simply can’t go wrong with this wine-battered shrimp recipe. The kick from dry white wine and garlic-infused batter and the succulent taste of shrimp make for a combination that can’t be beat. Not only is this recipe quick and easy to make, but it provides endless possibilities when it comes to pairing.
Whether you want to enjoy a quiet night in with some lightly spiced dishes or host a party with friends, this recipe has it all. So go ahead and give it a try! Your taste buds will thank you.
Wine Battered Shrimp Recipe
Ingredients
- 8 large shrimp (peeled and deveined)
- 1/4 cup flour, plus
- 1/4 cup flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup dry white wine
- 1 egg yolk
- 1 egg white
- 1/4 cup chopped fresh cilantro
Instructions
- Combine 1/4 cup flour, baking powder, and salt (setting aside 1/4 cup flour), then combine egg yolk, cilantro, and wine in a seperate bowl, then combine both bowls of ingredients.
- Beat egg whites until they are stiff then fold into batter.
- fill a large saucepan with 2 inches of oil and heat until 365°F.
- dip shrimp into flour then into batter and fry until batter is lightly browned, around 4 minutes.
Add Your Own Notes
Nutrition
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