Floured Shrimp And Rapini Recipes

CRISPY FRIED SHRIMP RECIPE

Crispy Fried Shrimp Recipe image

Classic, crispy fried shrimp is so much easier to make at home than you think. Just a few, simple pantry ingredients and you're on your way to fried perfection.

Provided by Jessica Burgess

Time 21m

Number Of Ingredients 15

Ingredients

Canola oil for frying
24 ounces large raw shrimp, peeled and deveined
2 large eggs
1 cup buttermilk (or milk)
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 1/2 cups all-purpose flour
1 cup cornmeal
2 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. cayenne pepper
3/4 cup mayo
1/2 cup sweet chili sauce

Steps:

Heat 1/2-inch of oil in a large, heavy-bottomed skillet over medium heat. Line a large plate with a paper towel, set aside.
In a cake pan or pie plate whisk together eggs and buttermilk. Add 1/2 teaspoon of salt and pepper.
In another cake pan, mix together the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper.
Add shrimp to the egg mixture and coat well. A few at a time, add the shrimp to the flour and coat completely. Place on a clean plate while you bread the remaining shrimp.
Add shrimp to skillet making sure not to overcrowd the pan. Fry for 3 minutes, until crispy and golden brown. Drain on prepared plate. Continue until all shrimp is fried.

Nutrition Facts : ServingSize 1 g, Calories 492 kcal, Carbohydrate 57 g, Protein 9 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 82 mg, Sodium 1217 mg, Fiber 4 g, Sugar 11 g

RAPINI AND GARLIC

Rapini and Garlic image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 17m

Yield 6 servings

Number Of Ingredients 4

Ingredients

4 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2 bunches rapini, about 2 pounds, bottom 3 or 4 inches of stems trimmed away
1 cup low-sodium, no-fat chicken broth

Steps:

Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens.

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