Beer Battered Deep Fried Local Shrimp

This batter is very light and crispy, it’s good on deep fried veggies as well as fish and shrimp. I served with a rice and a sauce made with white wine and freshly picked oyster mushrooms.

1 12 oz can light beer
1 1/2 cups flour
1/2 teaspoon salt
1 tablespoon paprika
16 to 20 Maine shrimp
1 1/2 teaspoons Old Bay Seasoning
salt
fresh ground pepper
2 cups flour, divided
lemon juice and Worcestire~ for a quick marinade
oil — for deep-frying
Franks Red Hot Sauce
Wasabi Sauce
Pour the beer into a large bowl. Sift the flour, salt,pepper, Old Bay, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally).
Remove the shells from the shrimp, leaving the tails intact. Wash and remove the black line running down the center. Dry the shrimp and sprinkle with lemon juice, salt, pepper and a few drops of Worcestershire.
Heat at least 2 inches of oil in a frying kettle or electric fryer. Just before it reaches 375F, quickly dredge the shrimp with the other half of the flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches). When they are brown on one side — less than 1 minute — turn and brown them on the other side. Drain on paper towels. Serve hot with lemon wedges and Watermelon pickles, if you wish.

Foodbuzz Tastemaker Program ~ Lea and Perrins Creamy Shrimp Dip and Grilled Chicken Fennel Soup

>As part of the Foodbuzz Tastemaker Proram i recieved a coupon in the mail for a free bottle of LEA AND PERRINS WORCESTERSHIRE SAUCE to try. , we have tried several different other brands and not been impressed, the flavors were just not as bold or rich.
Most people think it’s just for meats. I have used it in dips, gravies, sauces, marinades, you name it.
They have several varieties now: Original, Thick Classic, Reduced Sodium,and Marinade for Chicken, which i completely love. Here is my Grilled Chicken Fennel Soup recipe using the Marinade for Chicken.

The dip was wonderful, you can adjust the seasonings and amount of shrimp to your liking.

Shrimp Dip
1/2 lb fresh cooked shrimp, cooled and chopped
1 can cream of shrimp Soup
1 8-oz tub mascarpone cheese ( 1 8oz block cream cheese, softened will be fine also
2 -3 teaspoons LEA AND PERRINS THICK CLASSIC WORCESTERSHIRE SAUCE
1-2 teaspoons hot sauce
1 teaspoon garlic powder
salt to taste
Mix all ingredients together and refrigerate at least 2 hours. Serve with crackers or veggies.
Here is the soup using the LEA AND PERRINS MARINADE FOR CHICKEN~~~~~~~~~~

LEA AND PERRINS MARINADE FOR CHICKEN2 large boneless , skinless chicken breasts, pounded thin.
2 fennel bulbs (stalks with green included)
1/2 red onion, sliced
8 cloves garlic whole or sliced
1 leek (soft part only)
1/2 c. white wine
1 jalapeno, minced (didn’t use, the kids)
1 stalk lemon grass
Lemon zest from 1 lemon and 1/2 the juice..or to taste
1/2 lb gourmet cherry tomatoes (or cherry tomatoes)
1/2 of 10-oz package fresh spinach
1/4 cup cilantro
4 quarts chicken stock
Salt
Pepper
Heat some olive oil in a soup pot.
Pound thin and marinade chicken breasts while doing the prep work. Then grill till done.
Remove stalks from fennels . Then slice the fennel bulbs in about 1″ thick slices.
Add fennel, onion and garlic to oil and sautee a couple of minutes.
Cut the leek into 2″ long sticks and add in.
Grate in lemon zest. Add stock.
Cut off the dark green “grass” part of the lemon grass & leave only the soft stalk. Slit it down the middle and stir in the soup with the minced jalapeno and bring to a boil and lower flame.
Season with salt and white pepper. Add white wine.
In the meantime, grill chicken breasts, season with salt and black pepper, and cut into strips.
Once the fennel gets soft, slice tomatoes in half and add to pot.
Now remove the lemon grass stalk from the soup.
Toss in chopped cilantro and spinach cook for about 5 minutes.
Place a few pieces of grilled chicken in bottom of serving bowl, pour soup over and serve.
I know that was alot to take in, but i hope you enjoy. I know after the hilidays alot of you will be dieting, and that soup is perfect.
Thank you so much for reading!
Oh ya, no lurking
~Kim~ AKA ~RED~

Lobster and Shrimp Stuffed Squash Blossoms

I know to some of you this may sound a little odd, but believe me, after reading all of the blogs on fried squash blossoms, it was way  up on my To-Do list.
  I wanted a filling that wouldn’t take away from the delicate flavor of the blossom, but yet would compliment them with a local New England flavor.
So i went with shrimp and lobster.  What a fabulous treat. I only wish there were more of the orange, feathery flowers in my garden at this time, but maybe the next round will be a whole new flavor experience. I will definitely keep with something light, but maybe with ricotta next time.

Tempura
I used about a quarter cup of water and enough flour to make a thin batter. The blossoms are very delicate and cannot tolerate a thicker batter. Add a touch of  extra virgin olive oil and salt and white pepper for flavor.
Oil for frying, i used about 1/2 inch in a thick based frying pan.
Filling
5 freshly picked squash blossoms
2 whole lobster claws
1/3 lb raw , shell on shrimp
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
Pick the stamen out of the center of the blossom as carefully as you can, they are bitter.  Fill each blossom with a mixture of chopped lobster, shrimp, olive oil, and salt.
Dip in tempura batter.
Fry in hot oil till lightly browned and crispy on the outsides.
I served over a few pieces of  fried kale from our garden.
Thanks so much for reading !