CLASSIC ROCK BANDS RECIPE #20
THE ROLLING STONES
JUMPIN’ JACK FLASH FRIED SHRIMP
We’ve done just about all the super groups now except The Stones so it’s their turn now. We get to use one of their most well-known song titles and a technique used by a lot of Asian chefs and familiar to most of us. Flash frying is very similar to deep frying so a lot of you may be questioning me on this as I’ve shied away from that on a number of blog posts so far. I am not using a batter for this recipe although you certainly could for flash frying. Shrimp taste really great when infused with oil and they don’t allow much to penetrate the flesh due to their texture. This is a very simple recipe that has a lot of Spanish origins, but I think you will agree it makes a great appetizer or part of a main course.
Yeah, The Stones, man. Everything about them says cool. Contemporaries and rivals to the Beatles in the 60’s, superstars of the 70’s, enduring the awful 80’s, and continuing beyond to give us so many decades of great music. Sticky Fingers remains as one of the greatest rock album of all time in my opinion. So many of their studio albums were so special. The Stones will always have their own identity and deserve a spot on the Mount Rushmore of Classic Rock.
Flash frying requires an oil with a smoking point. Grapeseed oil has the highest of all commercial oils available in local supermarkets. It is a lot more expensive than canola or vegetable blends but if you want to get this right that’s what you should use. An electric frying pan is also used to gauge the correct temperature to cook as in deep frying. Not everyone has that appliance either so be careful. Shrimp cook very fast so working in batches is never a bad idea as they are also delicate, and you never want to over fry them. I’ve kicked them up a bit to match the Jumpin’ Jack title with a bit of Spanish flavoring. We know Mick and Keith et. al. would love that.
1 lb. Large Shrimp (16-20 ct.), peeled and deveined, tails left on if desired
½ cup All-purpose Flour
½ TBSP Hot Paprika
½ TSP Garlic Powder
1 TSP Fine Sea Salt
½ TSP Ground Black Pepper
Grapeseed Oil for frying
1 TBSP Italian Parsley, finely chopped
- Wash the Shrimp before using and pat dry with paper towels
- On a plate spread the Flour out and season with the Paprika, Garlic Powder, Salt, and Pepper. Mix thoroughly until blended.
- Coat each Shrimp in the Flour mixture and set aside on another plate while the Oil heats.
- In a heavy, high sided frying pan heat 2 inches of Oil on high until it reaches 350 degrees F
- Working in batches if necessary fry the Shrimp for 1 minute until just pink and remove from the pan with a splotted spoon and place on a paper towel lined plate or tray
- After all the Shrimp are fried and drained a bit move them to a serving plate or bowl and squeeze the Lemon juice all over them. Garnish with the chopped Parsley and serve hot.
WINE PAIRING: A crisp White Wine or Beer would be excellent choices, but my personal recommendation is a nice Sherry from Spain like an Amontillado for instance. I think that would be the best compliment if serving these as an appetizer which I also recommend.