You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~ How to: Properly Prepare Shrimp for Deep-Frying ~

IMG_0917Deep-fried shrimp.  Is there anyone who doesn't love them?  I'm won't lie, I love them, but, (and this is a very big but):  if I am going to indulge in some occasional deep-fried anything, it better taste great and look as good as it tastes.  Simply stated, it had better be cooked to perfection (in the proper oil at the proper temperature for the proper amount of time), crispy on the outside, moist, tender and juicy on the inside (not heavy and/or greasy), and, pretty as a picture!

IMG_0912In the case of shrimp, did you ever wonder why those jumbo, batter-dipped, deep-fried shrimp you get served in restaurants and see on television commercials look so much better than the ones most made in the home kitchen -- fingerlike looking, instead of curled up in tight little balls?

IMG_0846The answer is just two easy culinary techniques away! 

IMG_0883I spent all last week exploring the world of chicken yakitori here on KE:  three posts worth!  To read:  ~ My Japanese Yakitori Story & All the Facts Jack!!! ~, ~ Japanese 'Yakitore' no Tare (BBQ/Basting Sauce) ~, and/or ~ Japanese 'Yakitori' (Skewered & Grilled Chicken ~, just click on any of the Related Article links below!

I'm still in the mood for classic Japanese flavor and texture, so I've decided to continue on with Japanese fare a tad longer. On Wednesday, I'll be posting ~ Japanese 'Tempura' ('Light Batter' for Deep-Frying) ~.  I'll be making shrimp tempura, so I've decided to spend today showing you how to prep the shrimp:

IMG_0750In my tempura recipe, I'll be using jumbo shrimp.  This is important. Shrimp that are larger will take longer to took properly, causing the batter to be overcooked and dry. Smaller shrimp will take less time to cook, causing the batter to be undercooked and soggy.  You'll need:

1  pound jumbo (21-25 count) shrimp, peeled and deveined, tails left on and patted dry, about 2 dozen shrimp

IMG_0755After prepping the shrimp as directed above, here are the two steps that are going to result in that picture-perfect presentation I've been talking about:

~ Step 1.  Using a sharp paring knife or a pair of kitchen shears, trim the ends off the tails at angle, then...

IMG_0758... stand each shrimp upright and fan out the tail.  

Doesn't that look prettier already? This little trick, which takes almost no time, works great when boiling, steaming, sauteing or broiling shrimp too!



~ Step 2.  Flip/turn each shrimp over on its back and score two shallow slits in the belly (as if you were going to slice each shrimp into thirds)...




... Notice how flat this shrimp is laying?  This nifty step is going to prevent the shimp from curling up when they are deep-fried.

Note:  Both of these steps can be done up to one day prior to deep-frying shrimp.  Cover prepped shrimp with plastic wrap and keep refrigerated until ready to deep-fry!

IMG_0833How to: Properly Prepare Shrimp for Deep-Frying:  Recipe yields instructions for prepping jumbo shrimp for batter-dipping and deep-frying.

Special Equipment List:  cutting board; paring knife or a pair of kitchen shears

IMG_5232 IMG_5196Cook's Note: For one of my familiy's all-time favorite "snack shrimp" recipes, that uses medium shrimp in a culinary circumstance when shrimp "curling up into little balls" is very desirable, you can find: ~ Cajun-Creole Corn-Meal-Crusted Popcorn Shrimp ~ in Categories 1, 2 or 14.  Kids just love these and they're a great party starter too!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2013) 


Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment