Drunken Shrimp and Chips
- mariaantonette
- Aug 22, 2014
- 2 min read
I just can't hide my love for seafood and of course...beer! Today's featured dish will take you to Izakaya heaven, having food and beer in one mouthwatering creation. The famous fish and chips entree gave me the idea of pairing the shrimp with something crispy. Creating dangerously good eggplant chips instantly came to mind and perfectly complement the tenderness of the shrimp. Now, call friends over, bust out the red cups cuz... this recipe is a party!!!
This is my favorite recipe that I have posted so far, and would highly recommend it to all. It's TO DIE FOR according to Chef Ary ;)
Drunken Shrimp
Ingredients 1 1/2 lbs large shrimp, head on 2-3 cups beer (I prefer to use double IPA or stronger type) 1 Tbsp ginger, minced 3 Tbsp garlic, minced 1 pc sweet onion, chopped 3 Tbsp butter 3 Tbsp vegetable oil 3 tsp red pepper flakes salt & pepper
Directions
1. Wash the shrimp thoroughly and drain. 2. In a large bowl, pour beer over the shrimp just enough to cover all of it. 3. Marinate shrimp for 30 minutes to an hour.
Cleaned and washed Marinating in beer
4. Heat a skillet or wok on medium heat. 5. Sauté onion, ginger, garlic (in this specific order) 6. Add red pepper flakes, mix well together.
Ginger, garlic, onions
7. Put the heat on high, stir in the shrimp.
Vegan eggplant chips Ingredients
2 pcs Japanese eggplant 1/4 cup all-purpose flour 1/4 Tbsp oregano (may also use thyme or sweet basil) 1/4 Tbsp garlic powder 1 tsp paprika 1 tsp cayenne pepper salt and pepper 1/4 cup soy, almond or coconut milk 3/4 cup panko bread crumbs (use more if needed)
Directions
1. Preheat the oven to 450F and line the baking sheet with aluminum foil. Set aside. 2. Wash and cut the eggplant slanting, approximately 1/2 inch thick per slice. 3. Mix flour, oregano, garlic powder, paprika, cayenne pepper, salt and pepper altogether. 4. Using chopsticks, lightly coat the eggplant slices with the spiced flour mix. 5. Dip the flour coated eggplants in milk then coat with panko bread crumbs.
6. Lay the eggplant slices on the baking sheet. 7. Bake in the oven approximately 15 mins or less on each side. 8. Serve with preferred dip on the side.
From Kitchen with Love,
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