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Categories:
shrimp butter salt cayenne pepper black pepper red bell peppers sugar white vinegar mustard olive oil salt white pepper sweet potatoes peanut oil
Viewed: 8 - Published at: 3 years agoIngredients
- 1 lb medium shrimp, peeled and deveined
- 34 cup butter, clarified
- 1 12 teaspoons salt
- 14 teaspoon cayenne pepper
- 12 teaspoon black pepper
- 1 12 cups red bell peppers, seeded and diced
- 12 cup sugar
- 12 cup white vinegar
- 1 teaspoon Dijon mustard
- 1 cup olive oil
- 1 teaspoon salt
- 14 teaspoon white pepper
- 2 large sweet potatoes, peeled and julienned
- peanut oil, for frying (about 8 cups)
Method
- To prepare vinaigrette: Place the first four ingredients together in a saucepan; bring to the boil.
- Reduce to a simmer and cook for five minutes.
- Remove from heat, place in a non-reactive bowl and let cool.
- Add Dijon; slowly add in oil, whisking constantly until blended.
- Add salt and pepper; set to the side.
- Brush the shrimp with the butter; season with salt, cayenne and black pepper.
- Grill over medium coals until pink and opaque; set aside to keep warm.
- For the fries: Preheat oil to 350F in a large pot or fryer.
- Cook the potatoes until crisp and drain on absorbent paper/paper towels.
- To serve, place a pile of fries in the center of a warm serving plate.
- Surround each mound with about 8 or 9 shrimp and drizzle sweet pepper vinaigrette over the shrimp.
