Best 12 Buttermilk Battered Shrimp With California Sturgeon Caviar And Creme Fraiche Over Pea Sprout And Tomato Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

For a truly indulgent and flavorful dish, look no further than buttermilk battered shrimp with California sturgeon caviar and crème fraîche, served over a bed of pea sprout and tomato salad. This recipe combines the delicate sweetness of shrimp with the briny, nutty flavor of caviar and the tangy, creamy richness of crème fraîche. The pea sprout and tomato salad adds a refreshing crunch and acidity that balances out the richness of the shrimp and caviar. This dish is sure to impress your guests at any special occasion dinner or party.

Let's cook with our recipes!

BATTERED SHRIMP



Battered Shrimp image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1 (8-ounce) bottle beer (recommended: Heineken)
1 (2-ounce) "shot" vodka (the cheaper the better)
1 3/4 cups all-purpose flour, plus a little extra, if needed
1 tablespoon paprika
1 clove garlic, peeled
1 tablespoon extra-virgin olive oil
1 pound "16/20" size shrimp, peeled and deveined, tails attached
Kosher salt
Freshly ground black pepper
4 cups vegetable oil
About 20 basil leaves, stemmed, washed and dried
1 lemon, thinly sliced

Steps:

  • Pour the beer into a medium-size bowl and stir in the vodka. Slowly whisk in the flour and the paprika. The batter should be fairly thick, but also easy to stir. Set aside in a warm place. "Press" the garlic clove into another bowl and stir in the olive oil and shrimp. Season lightly with salt and pepper. Set aside. Pour the oil into a heavy-bottomed pot (or, alternatively, a deep-fryer). Heat the oil slowly to 370 F. Use a candy thermometer to monitor the temperature. Line a baking sheet with a kitchen towel or paper towels to drain the shrimp once they are cooked.
  • Preheat the oven to 250 degrees F.
  • Arrange the basil leaves on a sheet pan. Put the pan in the oven for 2 minutes, just to wilt the basil a bit, if the basil is young and tender this step is not necessary. Wrap a basil leaf around the middle of each shrimp like a belt. When ready to serve, dip the shrimp into the batter and drop, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon. Add the lemons into the oil and fry until crispy. Drain them on the lined baking sheet and season immediately with salt. Transfer to a serving platter and serve immediately.

PAULA DEEN'S BEER BATTERED SHRIMP



Paula Deen's Beer Battered Shrimp image

I found this recipe on Food Network's website and couldn't believe it wasn't on Zaar! This is a super simple fried shrimp recipe from Paula Deen. I tried this on my shrimp the other night and it was delicious. I also fried some chicken tenders in the batter and they were delicious as well. Make sure you let the beer/flour mixture sit for a few hours before using it.

Provided by StephanieNS

Categories     Healthy

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup beer
1 cup all-purpose flour
1/2 teaspoon salt
21 -25 large shrimp, peeled and deveined with tails left on
oil, for frying

Steps:

  • Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
  • In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.
  • Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
  • Drain shrimp on paper towels.
  • Enjoy!

BATTER-FRIED SHRIMP



Batter-Fried Shrimp image

Make and share this Batter-Fried Shrimp recipe from Food.com.

Provided by Gingerbear

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs shrimp, peeled & deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoning salt
1/4 teaspoon salt
oil (for deep frying)

Steps:

  • Preheat oil to 350 degrees.
  • Combine 1/2 cup oil and egg; beat well.
  • Add remaining ingredients except oil for frying and stir until well blended.
  • Dip shrimp into batter to coat.
  • Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.
  • Remove with slotted spoon; drain on paper towel.
  • Add a 1/2 teaspoon of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.

BUTTERMILK FRIED SHRIMP



Buttermilk Fried Shrimp image

This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.

Provided by Bon Appétit Test Kitchen

Categories     New Orleans     Shrimp     Fry     Deep-Fry     Louisiana     Dinner     Summer     Kitchen Olympics     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
Rémoulade Sauce (optional), to serve

Steps:

  • Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl to blend.
  • Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°F.
  • Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
  • Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
  • Serve shrimp with rémoulade sauce.

CAVIAR AND CRèME FRAîCHE TARTLETS



Caviar and Crème Fraîche Tartlets image

It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.

Provided by Union Square Events

Categories     Appetizer     Party     Caviar     Milk/Cream     Christmas     New Year's Eve     Oscars     Anniversary     Valentine's Day     Cocktail Party     Hors D'Oeuvre     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 mini-tarts

Number Of Ingredients 4

12 mini round tart shells (1 1/3-inch) or frozen mini phyllo shells, baked according to package instructions
6 tablespoons crème fraîche
2 tablespoons (.75 ounce) caviar, such as Ossetra or Beluga
2 tablespoons thinly sliced chives

Steps:

  • Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR



Seared Sea Scallops with Crème Fraîche and Caviar image

Categories     Dairy     Shellfish     Sauté     Cocktail Party     Quick & Easy     Oscars     New Year's Eve     Scallop     Sour Cream     Bon Appétit

Yield Makes 24

Number Of Ingredients 5

1 teaspoon vegetable oil
12 large sea scallops, cut horizontally into 2 rounds
1/4 cup crème fraîche or sour cream
1/2 ounce caviar
4 fresh chives, cut into 1-inch lengths

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
  • Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

BEST EVER BATTER-FRIED SHRIMP



Best Ever Batter-Fried Shrimp image

Batter fried shrimp is one of life's simplest pleasures. Especially when shared. Perfect for dipping, this little finger food is fodder for good times.

Provided by RedLobsterRestauran

Categories     < 15 Mins

Time 10m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs shrimp, peeled and deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoning salt
1/4 teaspoon salt
oil (for deep frying)

Steps:

  • Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
  • Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.

CHEF JOHN'S CREME FRAICHE



Chef John's Creme Fraiche image

Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time P2DT5m

Yield 32

Number Of Ingredients 2

2 cups heavy cream
3 tablespoons cultured buttermilk

Steps:

  • Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g

BUTTERMILK BATTER-FRIED ONION RINGS



Buttermilk Batter-Fried Onion Rings image

Make and share this Buttermilk Batter-Fried Onion Rings recipe from Food.com.

Provided by Bev I Am

Categories     Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 large onions
1 cup all-purpose flour
2 cups buttermilk
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
peanut oil

Steps:

  • Cut onions into 1/2-inch slices, and separate into rings.
  • Set aside.
  • Whisk together flour and next 4 ingredients until smooth.
  • Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
  • Dip onion rings in batter, coating well.
  • Fry, a few rings at a time, until golden.
  • Drain on paper towels.
  • Serve immediately.

BUTTERMILK FRENCH FRIED SHRIMP WITH REMOULADE



Buttermilk French Fried Shrimp with Remoulade image

Provided by Wanna Make This?

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 16

1/2 cup mayonnaise
1 teaspoon chopped capers
1 teaspoon Louisiana-style hot sauce
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 scallion, finely chopped
1 1/4 pound large shrimp, peeled and deveined with tail still attached
1/4 cup all-purpose flour
1 teaspoon paprika
Kosher salt
1/2 cup buttermilk
1 large egg
1 cup French fried onions, finely crushed
1 cup panko breadcrumbs
Vegetable oil, for shallow frying
Ketchup, for serving

Steps:

  • For the remoulade: Stir together the mayonnaise, capers, hot sauce, lemon juice, Worcestershire sauce and scallions in a small bowl; refrigerate until ready to serve.
  • For the shrimp: Toss the shrimp with the flour, paprika, and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg together in a medium bowl. Mix the French fried onions and panko in a shallow bowl. Working one at a time, shake the excess flour off the shrimp, and then dip to coat in the buttermilk. Let the excess buttermilk drip off, and then coat thoroughly in the onion-panko mixture. Place on a parchment-lined baking sheet and repeat with the remaining shrimp.
  • Fill a large deep skillet with about 1/2 inch of oil and heat over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Add half of the shrimp and fry, turning once, until golden brown on both sides and just cooked through, about 3 minutes. Transfer to a paper-towel-lined plate to drain. Return the oil to 375 degrees F and repeat with the remaining shrimp. Sprinkle with salt while hot out of the fryer.
  • Serve immediately with the remoulade and ketchup.

CREME FRAICHE



Creme Fraiche image

This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!

Provided by NEONWILLIE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Yield 16

Number Of Ingredients 2

2 tablespoons buttermilk
2 cups heavy whipping cream

Steps:

  • Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
  • Cover and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g

PASTA WITH SHRIMP IN TOMATO CREAM



Pasta with Shrimp in Tomato Cream image

Chicken stock, cream, vermouth, and sun-dried tomatoes thicken into a decadent sauce for this easy seafood pasta.

Provided by Colu Henry

Categories     Dinner     Pasta     Tomato     Milk/Cream     Shrimp     Seafood     Shellfish     Feta     Parsley     Basil     Garlic

Yield Serves 4

Number Of Ingredients 15

Kosher salt
3/4 pound fusilli
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
Freshly ground black pepper
3 scallions, thinly sliced (dark green portion kept separate)
3 cloves garlic, thinly sliced
1 cup heavy cream
1/2 cup chicken stock
1/2 cup dry vermouth
1/2 cup dry-packed sun-dried tomatoes, thinly sliced
1 tablespoon tomato paste
1 cup crumbled feta cheese
1/4 cup chopped flat-leaf Italian parsley
1/4 cup fresh basil chiffonade (see Cooks' Note)

Steps:

  • Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
  • While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. Remove and set aside in a large bowl.
  • Add the white and light green slices of scallions (reserve the dark green slices for garnish) and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover.
  • Reduce the heat to medium. Stir in the cream, chicken stock, vermouth, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more.
  • Increase the heat to medium-high and add the pasta directly to the skillet, along with the feta, parsley, and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season with salt and pepper.
  • Plate in bowls and garnish with the remaining basil and the scallion greens.

Tips:

- To make the perfect buttermilk batter, use a combination of all-purpose flour, cornstarch, baking powder, baking soda, salt, and pepper. The cornstarch helps create a crispy coating, while the baking powder and baking soda help the batter rise. - For a flavorful and juicy shrimp, marinate them in buttermilk for at least 30 minutes before frying. This will help tenderize the shrimp and infuse them with flavor. - To achieve a golden brown and crispy coating, fry the shrimp in hot oil until they are cooked through. Make sure the oil is hot enough before adding the shrimp, as this will prevent them from sticking to the pan. - To add a touch of luxury to the dish, top the shrimp with California sturgeon caviar and crème fraiche. The caviar adds a briny and nutty flavor, while the crème fraiche adds a creamy and tangy touch. - Serve the shrimp over a bed of pea sprout and tomato salad for a refreshing and colorful side dish. The pea sprouts add a crunchy texture, while the tomatoes add a pop of sweetness and acidity.

Conclusion:

Buttermilk battered shrimp with California sturgeon caviar and crème fraiche over pea sprout and tomato salad is a delicious and elegant dish that is perfect for any special occasion. The shrimp are crispy and flavorful, the caviar and crème fraiche add a touch of luxury, and the pea sprout and tomato salad provide a refreshing and colorful accompaniment. With its combination of flavors and textures, this dish is sure to impress your guests.

Related Topics