Protein breaded fried shrimps with pink sauce
A recipe from the Italian cookbook "The Silver Spoon". The marinated shrimp get a pleasant flavor and piquancy, the protein breading is crispy and tasty, and under the name "pink sauce" there is a cream mixed with tomato paste, which surprisingly suits the shrimp. But you should keep in mind that the dish should be served and eaten immediately, because after cooling the breading becomes soft and not so appetizing.
Constituents:
- raw shrimps - 16 pcs.
- dry white wine - 350 ml
- grated ginger root - 1 tsp.
- garlic - 1 clove
- egg whites - 2 pcs.
- salt, pepper - to taste
- flour for breading
- refined oil for frying
sauce:
- tomato paste - 2 tbsp.
- heavy cream - 1.5 tbsp.
- juice of 1/4 lemon
- salt, pepper - to taste
Preparation of fried shrimp in protein breading:
In a bowl, mix tomato paste, cream, lemon juice and salt and pepper and set aside.
Clean the shrimp, removing the shell and intestinal vein (the tail and part of the shell near the tail can be left on for easy picking up and eating).
Pour wine into a bowl, add salt, grated ginger and garlic squeezed through a garlic press. Dip the shrimp into the marinade, mix thoroughly and marinate for about an hour.
Whisk the egg whites into a stiff foam.
Remove the shrimp from the marinade and place in the whipped egg whites.
Heat the oil in a skillet, and in a bowl, pour the flour.
Holding each shrimp by the tip of the tail, dip each shrimp in the flour.
Then drop into the hot oil and cook until golden brown.
Transfer the shrimp to a paper towel for a few seconds to get rid of excess fat. Salt the shrimp and serve immediately with the pink sauce.
Enjoy!"
