Fire Fried Shrimp

If you can’t handle spicy foods, this recipe is not for you. In fact, I am not for you. ‘Well’, you might say, ‘I wasn’t looking for a girlfriend- I was looking for a recipe to cook for and impress an already acquired girlfriend’. Well, good luck buddy, because chilli peppers and spicy food top the list of natural aphrodisiacs. ‘What else is on the list?’ asks the likely-to-have-IBS reader. Caviar, oysters, vodka and chocolate are the foods most commonly agreed upon, but with the exception of chocolate they are all harder to acquire and work with. So. I suggest you take two antacids, make these crispy and super spicy hot starters, and slyly pour a chilled vodka cocktail into her glass to chill the heat. Then, ride the chalky coat-tails of your antacid fueled manliness into a night of hot hot passion.

1/2 cup flour
3 shakes of smoked paprika
1 tsp paprika
1/2 tsp salt
2 tbsp cayenne
1 tsp pepper
2 tbsp garlic vinegar
1 lb large shrimp (16-20 count), peeled and deveined, tails on.

4 tbsp grapeseed oil for frying

Combine all dry ingredients.

Not more than 10 minutes before serving, combine the shrimp and vinegar and toss. In a large bowl or plate, toss the shrimp in the flour and spice mixture making sure to coat them evenly.

Heat a large saute pan and the oil over medium-high heat. Once hot (stick a tail in the pan, and if it bubbles, the oil is ready), fry 4 shrimp at a time being careful not to crowd the pan, which lowers its temperature. Fry each side for about one minute. Be careful not to overcook them. They will be golden brown and crunchy on the outside, and still plump and juicy on the inside. Move cooked shrimp to a plate lined with a paper towel until they’re to be served.

If you don’t have garlic vinegar you can substitute regular, but I suggest you make some and just keep it on hand. They’re super tasty as a flavor agent, as well as a dipper for sweetly flavored meats like chorizo, or teriyaki. Credit goes to my mother for always having two bottles on hand.

Garlic vinegar:
per 1 cup vinegar, add 4 tbsp roughly chopped garlic.

Spiced vinegar:
per 1 cup vinegar, add 3 tbsp roughly chopped garlic, 1 tbsp coarsely ground black pepper, 1 thai chilli pepper either chopped or left whole.

Let stand for at least 2 days before using so that flavor fully infuses the vinegar.


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