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Fried Pickles With Shrimp

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Fried Pickles with Shrimp

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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

Ingredients:

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

Directions:

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.