Symi Style Salt and Pepper ShrimpJan 20th, 2014 | By Peter Minakis | Category: Appetizer, Featured, Flour, Frying, Greek, Meze, Ouzo, Salt, Seafood
I have never been to Symi, a small island near Rhodes but after having this delicious and easy meze, I now want to! Symi is in the chain of islands called the Dodecanese (Tweleve Islands) and you can see Turkey in the distance.
Once of the specialties of the island are these small, red shrimp that are often pan-fried and since they are so small and delicate, you can (and should) eat the whole thing. Shells, tails and even the heads!
I first had this style of shrimp this past summer at Argiro’s restaurant in Kolonaki (Athens). It was like eating crispy french fries but from the sea.
I served Symi Style Shrimp last week at my latest Greek Supper Club and nearly all the guests ate them whole. You now can do the same with this recipe.
Symi Style Salt and Pepper Shrimp
(serves 4 as an appetizer)
1lb. of small cold water shrimp
1 tsp. sea salt
1/2 tsp. ground black pepper
3 Tbsp. corn starch
1 Tbsp. all purpose flour
approx. 4 cups sunflower oil for frying
- If the shrimp are frozen, thaw overnight in a fridge then rinse well, drain and pat-dry. Season with salt and pepper and gently toss. Place shrimp in the fridge for 30 minutes.
- When ready to fry, take the shrimp out of the fridge and allow to come to room temperature. Pre-heat your oil in a deep fryer or deep pot (fill to about 2 inches deep).
- Add the corn starch and flour to the shrimp and gently toss with your hands until evenly coated.
- When your oil reaches 360F, add your shrimp in batches and fry for a minute or until the crisp. Transfer to a paper-lined plate and sprinkle a pinch a salt.
- Transfer to a platter, serve as a meze with some Ouzo on ice.
Post Footer automatically generated by Add Post Footer Plugin for wordpress.
© 2014, Peter Minakis. All rights reserved.