Affton Diner French Fries Take Several Steps to Perfect | Food and cooking


The flavors and colors of Italy shine in Crispy Shrimp Napoli at Bravo Cucina with its deliciously complex grilled red tomato sauce, delicately coated butterfly shrimp and bright green sliced ​​onions.

Photo by Pat Eby

Yield: For 8 people as a shared aperitif

1 pound of peeled and deveined shrimp, size 16-20 per pound, tails removed and butterfly body

¼ cup plus 1 tablespoon extra virgin olive oil (divided)

1 10-ounce can fire-roasted tomatoes, well drained

1 teaspoon of smoked paprika

1 ½ teaspoons kosher salt (divided)

1 teaspoon of black pepper (divided)

2 tablespoons of red wine vinegar

2 tablespoons plus 1 teaspoon of honey

Vegetable oil or vegetable oil-canola blend in amount recommended by the fryer manufacturer

½ cup of Wondra flour or substitute (see notes)

½ cup heavy or half and half whipping cream

¼ cup unsalted butter cut into ½ inch cubes

Juice of 1 medium lemon, drained from seeds

2-3 green onions, green part only, sliced ​​diagonally

¼ cup plus 2 tablespoons grated Parmesan

Remarks: Find Wondra flour online at or make a substitute for it: In a small bowl, mix 1 cup of bleached all-purpose flour with 1 teaspoon of cornstarch. Use a sieve or triple flour sifter to sift the mixture three times. Store in a covered container.

• If the cooks don’t want to fry or pan fry the shrimp, it still works if you sauté the shrimp.

• This dish is not served hot, but rather at room temperature.

• Leftovers can be used with pasta for a nice second spin. Note that the shrimp lose their crispy texture after refrigeration but still taste great.

1. Eight to 24 hours before baking the dish, place the peeled, deveined shrimp, tails removed and papillated, in a large, shallow dish such as a casserole dish or non-reactive 8 or 9 inch cake pan. Pour the buttermilk over the shrimp and marinate, covered, in the refrigerator until ready to cook.

2. The next day, wash the sweet banana peppers and mix them with 1 tablespoon of olive oil to coat them. Coal over an open flame on a gas stove or grill or in a drip pan until the skin turns black and blisters. Place the blistered peppers in a bowl and cover with plastic or a paper bag to steam for 10 minutes.

3. Pour the canned fire-roasted tomatoes and their juice in a colander over a bowl. Let the tomatoes stand for at least 10 minutes. Lightly squeeze the tomatoes with a spoon to release the juice. Place the well-drained tomatoes in a small stainless steel bowl, cover loosely and set aside. Save the juices for a future kitchen project if you wish.

4. Remove the skin from the roasted peppers. Cut them into 1/8 dice and add them to the tomatoes.

5. Stir in the smoked paprika, ½ teaspoon of kosher salt and ½ teaspoon of black pepper into the tomatoes.

6. Add ¼ cup of olive oil, red wine vinegar and honey. Mix, then add to the tomato sauce and set aside. This sauce is not cooked.

7. Start heating the recommended amount of oil in the home fryer to 375 degrees.

8. Heat a small, shallow saucepan over low heat, then add heavy cream or half and half. Add the butter cubes one or two at a time to melt them. Do not let the sauce bubble or boil, but keep it just hot enough to melt the butter. While the sauce is heating, squeeze a lemon into a small bowl.

9. Remove the pan from the fire. Add a little hot sauce to the lemon juice and stir to cool. Incorporate the lemon juice tempered with the hot butter and cream. Cover and put in a warm place on the counter.

ten. In a small bowl, whisk together the rice flour, Wondra or substitute, ½ teaspoon kosher salt and ground black pepper.

11. Take the shrimp out of the refrigerator. Throw them in the pan to coat them. If necessary, add more buttermilk to moisten the shrimp.

12. Pour the flour mixture over the shrimp and toss to coat them evenly, making sure all sides are coated. Line rimmed cookie sheet with brown paper bags or paper towels; this will serve to drain the cooked shrimp.

13. When the oil is ready, fry it in batches until golden and crisp. Removed to the lined sheet to drain.

14. To dress the dish, add ¼ cup of grated Parmesan cheese to the tomato sauce mixture. Measure 2/3 cup of tomato sauce and ½ cup of lemon cream and butter sauce in a small bowl. Mix to just mix.

15. Place 3 tablespoons each of the mixed sauce on two serving dishes and spread around.

16. Place half of the shrimp on each plate over the sauce. Top with the rest of the sauce divided between two plates. Sprinkle lightly with green onions and remaining Parmesan.

Per portion: 478 calories; 33 g of fat; 19 g of saturated fat; 118 mg of cholesterol; 15 g of protein; 32 g of carbohydrates; 7g of sugar; 2g of fiber; 665 mg of sodium; 117 mg of calcium

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