Thanks to twitter, I was able to get some advice from Jamie Bissonette the Chef at both Coppa, and Toro about how to cook some of the shrimp I got through my CSF.
His advice - "fry them in their shells until crispy. Toss with nauc chum, mint and cilantro. So simple. Soooo good"
I took his recommendation in spirit (because I had no nauc chum, mint or cilantro in the house) and tossed them in some arrowroot flour seasoned heavily with salt and pepper and deep fried them.
My first step was to soak them in cold water, changing the water every 10-20 minutes. After five or six changes of water I set the shrimp on a paper towel to dry.
His advice - "fry them in their shells until crispy. Toss with nauc chum, mint and cilantro. So simple. Soooo good"
I took his recommendation in spirit (because I had no nauc chum, mint or cilantro in the house) and tossed them in some arrowroot flour seasoned heavily with salt and pepper and deep fried them.
My first step was to soak them in cold water, changing the water every 10-20 minutes. After five or six changes of water I set the shrimp on a paper towel to dry.
Shrimp!
Next I heavily seasoned some arrowroot flour with a lot of salt and cracked black pepper. Then I heated some vegetable oil over medium high heat and cooked the flour coated shrimp in small batches.
I fried four shrimp at a time, but I used a pretty small pot.
I was finishing a soup for dinner as well, so I held these shrimp in a 375 degree oven until I was ready to serve.
Fried Northern shrimp tossed with scallions.
A big dish of shrimp in the center of the table, and a few shrimp on top of each bowl of soup as a garnish.
Shrimp and fish stock, seasoned with lemongrass and ginger with fried shrimp cabbage and soba noodles.
Pull off the head to suck on (or eat whole!) then pop the whole tail in your mouth. I've talked about eating shrimp tails before, and these really sealed it for me. Shrimp tails are absolutely delicious.
Thanks for the great advice Jamie!
Thanks for the great advice Jamie!
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