Fried Shrimp with Momspice

We are hoping to return to our repaired/renovated home sometime in August so I am trying to use up the stuff that has been collecting in the freezer. I had some really nice frozen shrimp from Costco; nice-sized and with their shells already cut so they can be used as is or be easily peeled. I also recently acquired a jar of Momspice from my fellow member in the San Diego Chorus; the spicy condiment is their family business. I'm thinking dipping sauce!


Here's the cast.


I peeled the shrimp and then seasoned them with coarsely ground black pepper and Kosher salt.


I used a standard breading of flour, eggs and panko. I put some salt and pepper into all three of them. Doesn't have to be a whole lot but I think each step needs some seasoning.


I dredged the shrimp in flour to give the egg something to hold onto.


A dip into the beaten egg (with a little water added).


A thorough crusting of panko.


Then into a pan of hot canola oil.


Shrimp is great because it cooks really fast. You just want a golden brown on each side.


And there you go!


The Momspice is a lot of red chili in a grapeseed oil base. I had sampled a tiny bit when I first got it and it is feisty!


I like spice but I also like to be able to feel my tongue so some cooling elements were called for. I did about a half and half combo of mayo and sour cream.


Tahitian limes from the local farmers are one of my new favorite things. They have a lot of juice and they are so flavorful. Juice of half a lime.


A heaping tablespoon of Momspice went in next. Love the color.


I had already mixed in the Momspice and topped it with some green onion but then I decided a sploosh of Kahuku honey would not go amiss.


I was right! The mixture was not at sweet; just a creamy, lightly tart dip with a nice warmth throughout. Yum. 

Support small businesses!

Comments

Post a Comment

Popular posts from this blog

Kincaid's/Ryan's Grill-Style Pea Salad

Image
I was so sad when Ryan's Grill in Ward Centre closed down. For many years it was a favorite gathering place for both my family and my friends. Similarly Kincaid's, formerly Horatio's, at the now demolished Ward Warehouse was, too. I always ordered the pea salad that both restaurants served and have been wanting to re-create it. Today's recipe is the closest I've come! Today's cast! Sour cream, mayo, salt, and pepper are combined for the dressing. In the meantime, I put the frozen peas into a colander to help them thaw and drain. After that, it's just a bunch of chopping. Interestingly, the recipe mentioned that Hormel bacon bits work much better than bacon that has been cooked up and drained. Who am I to argue? I added the bacon bits to the dressing along with chopped water chestnuts and red onions. I de-stringed the Chinese peas. Sugar snap peas can also be used. The peas and pea pods were combined with the dressing, then I popped it into the fridge. The re...
Read more

Anthony Bourdain's Macau-Style Pork Chop Sandwich

Image
I read, and own, all of Anthony Bourdain's books except Kitchen Confidential.  It seems like an odd omission considering it's the book that made him famous and brought to light a dirty side of the restaurant business that the public apparently loved hearing about, but no, for me, it was his first show, A Chef's Tour, followed by No Reservations,  that really made me a fan. Yes, the show was about food, but more importantly it was about the people who made the food and the places the food grew out of. That cultural and historical connection has always been the key factor in my own burgeoning food obsession. Bourdain was sarcastic and edgy but he was also intelligent, well-read and so adept at putting words together to unite the food with its people into an appreciative, thoughtfully crafted whole. His suicide in 2018 saddened me in a way I would never have anticipated. I decided that henceforth I would honor his influence on my culinary interests and every year, on his bir...
Read more

Ethereally smooth hummus

Image
I swear I didn't name it. My sister had sent me the link after I posted about making falafel. My friend, D, loves hummus but doesn't like it when it's gritty or chalky. This seemed like it would be right up her alley. Today's cast! Once the skins began to loosen, I drained the water and put the beans into a pot on the stove. Over medium heat, I sautéed them with some baking soda. The soda is supposed to make them less gassy. I'll keep you posted on that one. After a few minutes I added the water and brought it up to a boil. There's a whole lot of foam at the beginning. Skim it off and discard it. Let the beans simmer for about 20 minutes or until they can be easily split. Here's a perfectly cooked bean; the skin slides right off of it and it separates easily into two halves. In order for the hummus to be "ethereally smooth," all the skins must be removed. I don't mind doing this (see my post on Falafel) but cooked ...
Read more