One day it struck me that, since chicken tastes sensational this way, shrimp probably will too. I used rosemary in the butter- usually I would not use rosemary with shrimp because it would overpower the delicate shrimp flavor but here you need a quick, pungent explosion of flavor and it does not overpower. I think I will try basil next time- or thyme or even cilantro. The shrimp is a pain to pound out because of the gelationous texture and the fact that it is so sticky but perservere- the end result is worth the effort.
Somebody please try this to see if it works for you- I just jotted stuff down as I did it- and anybody that has ever run into a Shrimp Kiev recipe before, please let me know because I have never seen one.
SHRIMP KIEV
2-4 jumbo shrimp per person (largest you can find except not those HUGE Australian shrimp) peeled, deveined and butterflied
flatten shrimp between two sheets of waxed paper- be careful not to tear them but if you do, you can 'mend' them with the coatings.
For the butter mix:
4 tbsp butter, softened (will fill 8 shrimp)
3 cloves garlic, smashed with the side of a knife and chopped fine
1 tsp fresh rosemary (or other herb), chopped fine
few grinds pepper
mix all together and drop by 1/2 tbsp onto waxed paper on a plate. Put in freezer to harden. When hard, put on in each shrimp, bring all sides together on shrimp to make ovals. Seal well- if it doesn't don't worry as the next step will help.
for the coating: have 4 bowls ready.
#1- melted butter with garlic
#2- flour with pepper, touch of cayenne, paprika
#3- 2 eggs, beaten
#4- half dry bread crumbs, half shredded parmesan cheese. Add paprika, pepper
Roll the shrimp rolls in butter, then the flour mix. Press together with your hands- this is the sealing step. Dip in eggs then roll in bread crumb mix. Put on waxed paper and refrigerate until set- about 30 minutes. Heat vegetable oil (or peanut) to deep fry. When ready, drop in shrimp rolls one at a time so that the rest of the oil does not cool. Fry until done- just a few minutes. Drain on paper towels.
Somebody please try this to see if it works for you- I just jotted stuff down as I did it- and anybody that has ever run into a Shrimp Kiev recipe before, please let me know because I have never seen one.
SHRIMP KIEV
2-4 jumbo shrimp per person (largest you can find except not those HUGE Australian shrimp) peeled, deveined and butterflied
flatten shrimp between two sheets of waxed paper- be careful not to tear them but if you do, you can 'mend' them with the coatings.
For the butter mix:
4 tbsp butter, softened (will fill 8 shrimp)
3 cloves garlic, smashed with the side of a knife and chopped fine
1 tsp fresh rosemary (or other herb), chopped fine
few grinds pepper
mix all together and drop by 1/2 tbsp onto waxed paper on a plate. Put in freezer to harden. When hard, put on in each shrimp, bring all sides together on shrimp to make ovals. Seal well- if it doesn't don't worry as the next step will help.
for the coating: have 4 bowls ready.
#1- melted butter with garlic
#2- flour with pepper, touch of cayenne, paprika
#3- 2 eggs, beaten
#4- half dry bread crumbs, half shredded parmesan cheese. Add paprika, pepper
Roll the shrimp rolls in butter, then the flour mix. Press together with your hands- this is the sealing step. Dip in eggs then roll in bread crumb mix. Put on waxed paper and refrigerate until set- about 30 minutes. Heat vegetable oil (or peanut) to deep fry. When ready, drop in shrimp rolls one at a time so that the rest of the oil does not cool. Fry until done- just a few minutes. Drain on paper towels.
