Chicken Fried Recipe
Crispy Fried ‘Jumbo’ Rock Shrimp with Celery Root Remoulade, Calabrian Chili, Celery Hearts, Poached Quince, Fines Herbes and Paprika Dulce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Remoulade
Peel and dice the celery root, then boil until tender. Drain and cool. In a bowl, mix the cooled celery root with mayonnaise, Calabrian chili paste, fines herbes, salt, and black pepper. Set aside.
- 2
Prepare the Quince
Peel, core, and slice the quince. Poach the slices in water with a little sugar until tender. Drain and set aside.
- 3
- 4
Fry the Shrimp
Heat the vegetable oil in a deep pan over medium-high heat. Once hot, carefully add the breaded shrimp in batches, frying until golden and crispy, about 3-4 minutes. Remove and drain on paper towels.
- 5
Plate the Dish
On a serving plate, arrange the crispy shrimp, drizzle with paprika dulce, and garnish with poached quince and celery hearts. Serve with the celery root remoulade on the side.
