Belize has fried shrimp two ways
This week we are visiting Belize and preparing Fried Shrimp two ways: one tempura-like and another as a simple stir-fry. I am calling these recipes "tempura" and "stir-fry" because those are terms that we are most familiar with, but in South America, they would simply be called fried.
• FRIED SHRIMP
For the tempura shrimp:
1 pound peeled and deveined 16-20 shrimp (16-20 means how many shrimp per pound you should have)
3⁄4 cup rice flour
1⁄2 cup buttermilk
1⁄2 cup shredded coconut
1 teaspoon oregano
1 teaspoon cayenne pepper
1⁄2 teaspoon cumin
1⁄2 teaspoon fresh ground ginger
Vegetable oil for frying
Putting it together
For this recipe, simply mix the flour, buttermilk and seasoning and set aside for about two minutes to let the batter rise a bit. If the batter is too dry, add water to make it the consistency you prefer.
In a large pan, heat the oil until it reaches 350 degrees. Using tongs, grab the shrimp one by one; dip them into the batter and immediately into the hot oil, turning so that all sides cook evenly. Once the tempura shrimp is done set aside.
For the stir fry:
1 pound peeled and deveined 16-20 shrimp
1⁄2 cup sliced onion
1 tablespoon chopped fresh garlic
2 tablespoons chopped habañero peppers (if you do not like spicy food, you can substitute another type of pepper you prefer)
1 tablespoon chopped ginger
1 teaspoon chopped oregano
2 tablespoons chopped cilantro
Salt, to taste
4 tablespoons vegetable oil
Putting it together
In a large sauté pan, heat the oil over high heat until it begins to smoke. Add the onion, garlic, peppers and ginger and cook for about five minutes, or until the onion is golden brown. Add the remaining ingredients and cook for about three more minutes. Adjust the seasoning, if needed, and set aside.
You can serve the two types of fried shrimp with some steamed rice, fried plantains or even on top of you favorite green salad, topped with a tangy vinaigrette dressing.
• • •
Next week we will visit Peru to prepare Ceviche. (I know Ceviche is also made in Mexico, but this dish is extremely popular in Peru.)
Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City. Contact him at 844-2111. His Web site is www.cilantros.us.
