FRIED BUTTERFLY SHRIMP
INGREDIENTS
- 1 pack of butterfly shrimp from Marina Del Rey
- 100 g of flour
- 180 ml of cold water
- 1 jalapeño sliced
- 1 cup of bread crumbs
- ¼ cup of mayonnaise
- ¼ cup of sour cream
- 1 tsp of smoked paprika
- 1 lime zest and juice
- 1 tsp of sriracha
- 1 tsp of fresh dill
- Salt and pepper to taste
PREPARATION
- Drain an peel the shrimps, keep the tail on.
- Season with salt and pepper.
- In a small bowl, mix the flour and water.
- Dip each shrimp in the flour mixture and remove the excess coating.
- Cover with bread crumbs.
- Fry at 350F for 2 minutes.
- Fry the jalapeños for 30 seconds.
- In a bowl, mix the sour cream and the mayonnaise. Add the lime juice and zest, the sriracha and the dill.
- Serve the shrimps over the sauce top with the jalapeños.