BUTTERMILK BATTERED SHRIMP WITH CALIFORNIA STURGEON CAVIAR AND CREME FRAICHE OVER PEA SPROUT AND TOMATO SALAD
Steps:
- To make the marinade: In a large bowl, using a whisk, blend together the buttermilk, salt, and lemon pepper seasoning. Whisk until well combined. Toss the shrimp in the marinade until coated. Transfer the shrimp to the refrigerator and allow the shrimp to marinate for 30 minutes. Drain the shrimp and pat dry with paper towels.
- In a large, sturdy, heavy-bottomed sauce pot over medium-high heat, heat the canola oil to 350 degrees F using a deep-fry thermometer inserted in the oil to monitor the temperature.
- To make the batter: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and lemon pepper seasoning. When the dry ingredients are well combined, whisk in the buttermilk, then whisk in 1 1/2 cups of the sparkling water. Stir until just combined. If the batter is too thick, add more sparkling water a tablespoon at a time until the batter consistency is thinner than pancake batter.
- Holding the shrimp by the tail, dip the shrimp into the batter, leaving the tail uncoated. Drop the battered shrimp into the hot oil and fry for 2 minutes on each side. Transfer the fried shrimp to a paper towel to drain off the excess oil.
- In a bowl, whisk together the olive oil, lemon zest, and lemon juice. Season the mixture with salt, and pepper, to taste. Toss in the pea sprouts and tomatoes and lightly coat in the dressing.
- On each plate, make a small bed of salad; top the salad with 3 shrimp. Top the shrimp with a tablespoon of creme fraiche and 1 teaspoon of caviar.
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Noah Powers
[email protected]This dish was a disappointment. The shrimp were overcooked and the caviar was too salty. The creme fraiche didn't add anything to the dish and the salad was bland. I would not recommend this recipe.
Sameer Tanveer
[email protected]This dish was amazing! The shrimp were crispy and flavorful, the caviar was briny and luxurious, and the creme fraiche was creamy and rich. The salad was also very refreshing. I will definitely be making this again and again.
Douglas
[email protected]This recipe is a keeper! The shrimp was cooked to perfection and the caviar and creme fraiche added a touch of luxury. The salad was also very refreshing. I will definitely be making this again.
sohail lar
[email protected]I loved this dish! It was so elegant and delicious. I served it at a dinner party and my guests raved about it. I will definitely be making this again.
Caitlin Nicholson
[email protected]This dish was a bit too complicated for me. There were too many steps and ingredients involved. I think I would have preferred a simpler recipe.
Nantume joan
[email protected]I thought this recipe was just okay. The shrimp was good, but the caviar and creme fraiche didn't really add anything to the dish. I also found the salad to be a bit bland.
MD:Forid khan
[email protected]The shrimp were overcooked and the caviar was too salty.
Tavin
[email protected]This dish was a bit too rich for my taste. The caviar and creme fraiche were a bit overpowering. I think I would have preferred it without the caviar.
kshitij pachya
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of caviar, but I'm so glad I did! The caviar was actually really delicious and added a nice briny flavor to the dish. The shrimp was also cooked perfectly and the creme fraiche added a
Sadoh oyaremah atahiru
[email protected]The buttermilk batter on the shrimp was amazing! It was so crispy and flavorful. The caviar and creme fraiche were also delicious additions. I would definitely recommend this recipe.
Tag Nur
[email protected]I tried this recipe last night and it was a hit! The shrimp was cooked perfectly and the caviar and creme fraiche added a delicious richness. The salad was also very refreshing. I will definitely be making this again!
Gloria Tatum
[email protected]This buttermilk battered shrimp with California sturgeon caviar and creme fraiche over pea sprout and tomato salad was an absolute delight! The shrimp was crispy and flavorful, the caviar added a luxurious touch, and the creme fraiche complemented th