Shrimp Fritti with Italian Dipping Sauce
- Preparation Time: 15 minutes
- Cook time: 10 minutes
- Yield: 4 servings
Ingredients:
- 1/2 lb Shrimp
- 2 Tbsp Flour
- 2 Tbsp Cornstarch
- 2 Tbsp seasoned dry Bread Crumbs
- 1/2 Tbsp ground Black Pepper
- 1 1/2 tsp Italian Seasonings
- Water
Dipping Sauce:
- 2 Tbsp Olive Oil
- 1 tsp Anchovy Paste
- 1 tsp Garlic, minced
- 6 medium Italian Tomatoes, peeled, seeded, chopped
- 2 tsp Capers
- 2 tsp Lemon Juice
- 1/4 cup Dry White Wine
- 2 Tbsp Butter, softened
- Salt and Pepper, to taste
- 2 Tbsp Basil, chopped
- Cooking Oil
- Dry Red Pepper Flakes (optional)
Directions:
Peel and de-vein shrimp, leaving tail on. Set aside. Combine flour, cornstarch, bread crumbs, pepper and Italian seasonings. Dip shrimp in water and then in seasoned flour mixture; set aside.
Dipping Sauce:
Combine olive oil, anchovy paste and garlic in a skillet; cook and stir over medium heat for about 1 minute. Add tomatoes, capers, lemon juice and wine; bring to a boil and simmer until tomatoes are cooked and mixture thickens. Puree in blender or food processor. Stir in butter and season to taste. Add parsley, if desired.
To Cook Shrimp:
Heat oil to 365°F degrees in a deep-fat fryer or deep skillet. Drop a few coated shrimp into hot oil and fry until done and golden brown. Drain on paper towels. Sprinkle with red pepper flakes, if desired. Serve with dipping sauce.