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Fried Pickles With Shrimp

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Fried Pickles with Shrimp
2010-12-29 Appetizer
4 76

Pickle slices are dipped in a buttermilk-beer batter, rolled in cornflake crumbs, deep-fried and topped with fried shrimp seasoned with dill and pesto.

  • Servings: 16


1 Egg, beaten
½ cup Buttermilk
½ cup Flour
¼ cup Stout Beer
¾ tsp Pepper
¼ tsp Salt
1 tsp Garlic Powder
1× 32-oz jar Dill Pickles, well drained
½ cup Finely Crushed Cornflakes, cereal
Vegetable Oil, for deep frying
16 Fresh, peeled shrimp
1 clove Garlic, minced
1 tsp Dill Weed
1 tsp Lemon Juice
Salt, to taste
2 Tbsp Pesto Sauce
2 Tbsp Orange Muscat Champagne Vinegar
Fresh Basil Leaves, to garnish


In medium mixing bowl, beat together egg and buttermilk. Gradually beat in flour, keeping batter smooth. Add beer, pepper, salt, and garlic powder; mix well. Trim ends from drained pickles; slice pickles 1/4-inch-thick and dry well on paper towels. Dip the drained pickles into batter mixture; coat with crushed cereal. In large saucepan, heat oil to 375 degrees. Without crowding, place coated pickle slices in hot oil; fry about 4 minutes or until slightly browned. Drain on paper towels; set aside. In large skillet, heat a little additional oil over medium heat for 30-45 seconds. Add shrimp and garlic; saute over medium heat, turning frequently, for 4-5 minutes or until shrimp turn pink. Add dill, lemon juice, and salt; stir well. Remove pan from heat; place each shrimp over a fried pickle slice. Top with pinch of pesto sauce and a few drops of vinegar. Garnish with fresh basil leaves; serve immediately.