Here’s a fun appetizer that we debuted at a dinner party last weekend.
Crevette dans les Filets (Shrimp in Nets)
1 cup fresh lime juice
4 garlic cloves, sliced
1/4 cup fresh parsley, minced
1/2 tsp. each sea salt & black pepper
24 jumbo shrimp, peeled & deviened
1 lb. thin spaghetti
4 cups veggie oil
1 cup sesame oil
Rice wine vinegar
Combine lime juice, garlic, parsley, sea salt, and pepper, and mix well. Pour into a quart-size zip bag and add the shrimp. Marinate 10-15 minutes (no more, are the citric acid will start “cooking” the shrimp). Drain well on paper towels.
Cook the pasta in a pot of salted boiling water, just enough to cover, until just al dente. Drain and cool. DO NOT RINSE (it needs to be sticky!)
Deep fry in 350 degree combines oils until shrimp is cooked and pasta is lightly browned, about two and a half minutes.
NOTE: very carefully drop each shrimp into the oil with your fingers, and rinse your hands in cold water between every three or four shrimp. Any tongs of other implements will adhere to the pasta as soon as it touches the hot oil.
Remove from oil with tongs and place on rack, over paper towels, to dry.
Serve with a bowl of sweet chili sauce, and another of hot garlic chili sauce.
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