Thursday, December 11, 2008

Feeding my Hungry Guests with Chili-Fried Shrimp

There is an exciting new band of food bloggers joined in raising awareness of and funds for hunger issues. Val of More than Burnt Toast, Ivy of Greek Hospitality and the various folks at Equal Opportunity Kitchen are the beautiful minds behind BloggerAid. Through December 28th, 2008 Equal Opportunity Kitchen is hosting an event, "BloggerAid: Because We Can Help" that asks for recipes that one would feed a hungry guest visiting during the holiday season.

The Dance of the Holiday Shrimps immediately popped up in my mind. Everybody likes shrimp (except for the allergic and kosher crowd, but I would make those guys something equally scrumptious) and they cook so quickly that a Crispy hostess can always throw something together that is speedy and splendid for her hungry guests. I will share my recipe for Chili-Fried Shrimps that can be served with a trio of dipping sauces that are just right for noshing throughout the holiday season.

Chili-Fried Shrimps

1 lb. large shrimp, peeled and deveined (frozen, thawed shrimp works just fine as long as the little pink beauties are thoroughly patted dry). Leave tails on for dipping handles or remove them if your family is tail-phobic, as mine is.

1/2 cup white rice flour
3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. garlic powder
1 tsp. salt
1 tsp. black pepper

3 Tbsp. peanut oil

Mix rice flour, cornstarch, chili powder, garlic powder, salt and black pepper in brown lunch bag or other bag. Shake to mix. Pop in the shrimps and shake them to coat them well.

Heat wok or large frying pan. Add oil and heat until a shrimp dropped in sizzles and bubbles at the edges. Fry shrimp in batches, about 5 minutes for each batch, stirring and turning until they curl up and are completely pink. Drain on paper towels and keep warm.

Serve with a variety of dipping sauces. We like the following:

Spicy Peanut Sauce:

1 cup creamy peanut butter
3 scallions, finely minced
2 tsp. sesame oil
2 tsp. soy sauce
1 tsp. red pepper flakes

Standard Shrimp Cocktail Sauce:

1 cup ketchup
2 Tbsp. ground horseradish
1 tsp. lemon juice
Splash of hot sauce

Creamy Dill Dipping Sauce

1 cup plain yogurt
3 tsp. snipped dill
1 tsp. lemon juice
1 tsp. salt

A platter of fried shrimps with dipping sauces makes a nice part of an appetizer spread or could serve as the main meal, paired with some steamed rice and a green salad, for 4-6 people.

Equal Opportunity Kitchen is also donating the proceeds from some lovely handmade gifts, including bookmarks, keychains and cell phone charms, to the World Food Programme as part of this wonderful BloggerAid event. They can ship anywhere in the world, so do consider these beautiful little gifts during this holiday season.

You can find more out about the events and membership of BloggerAid by clicking on the badge to the right directly under my About Me information. If you are a blogger, I would like to extend a warm invitation to you to join us in planning some fun events for the future to help alleviate hunger throughout the world.


What's Cookin Chicago said...

Oooh - we would totally devour this! What a great recipe... thanks for sharing!

giz said...

You definitely caught my interest - I love easy and delicious appetizers. Thank you for this fabulous entry to BloggerAid: Because we can help and also the great shout out on fundraising.

Anonymous said...

Oh my. Fried shrimpies! That dill sauce would be a nicer one to dip into.

Maria Verivaki said...

fried shrimps are dreadfully tempting morsels - there could never be enough to go round!

Chef E said...

I love shrimp anyway it is cooked, and great way to help stamp out the hunger issue that extends more than just other countries!

Unknown said...

This looks like a great recipe, I am excited to try it! I love shrimp!
I have also started a Gluten Free Recipe Blog--