Crispy shrimps with homemade cocktail sauce - Le Coup de Grâce
fermer/close
vivez le coup de grace [email protected]

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande

    • Crispy shrimps with homemade cocktail sauce

    Preparation :15 min Cooking :6 min
    Difficulty :easy
    Servings :4

    Whether it’s to serve during the holidays or simply to throw a starter that will please everyone’s tastebuds, these crispy shrimps will make you the star of the night!

    Ingrédients

    • 20 big shrimps size 21-30, peeled but tails left on
    • 1 cup all purpose white flour
    • Salt and ground pepper
    • 3 eggs, beaten
    • 1 ½ cup panko breadcrumb
    • 2 1/2 tablespoons grilled sesame seeds
    • 1/2 teaspoon herbs of Provence
    • 1/2 teaspoon garlic salt
    • Canola oil, about 3 tablespoons

    Ingredients for the cocktail sauce

    • 1/2 cup ketchup
    • 2 tablespoons horseradish
    • 1/2 teaspoon sriracha, more or less to taste
    • 1/2 teaspoon Worcestershire sauce
    • Juice from half a lemon
    • Salt and ground pepper

    Preparation

    • Place 2 sheets of paper towel on a plate and pour the shrimps on top. Absorb liquid off the shrimps then throw away paper towels.
    • Pour the flour in a bowl, season with salt and pepper then stir well. In another bowl, pour the beaten eggs. In a third bowl, pour the panko then add sesame seeds, herbs of Provence and garlic salt. Stir well.
    • Dip the shrimps, one by one, in the flour then in the eggs finally in the panko mix. Reserve in a plate then repeat for the rest of the shrimps!
    • In a big non-stick pan at medium-high heat, pour the canola oil and cook the shrimps about 2-3 minutes on each side to get a nice golden color! Handle with care. Add oil if necessary. For the cocktail sauce, simply mix all the ingredients together then season with salt and pepper to taste!
    Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Our wine stewards suggest

    +- 15$C'est la Vie Chardonnay / Sauvignon

    A good wine that is fresh and well balanced from a producer I love, Albert Bichot. A wine that offers citrus and tropical fruits aromas. Perfect to go along these crispy shrimps!

    +- 30$Chronique, Le Trèfle Noir

    The notes of butterscotch and grilled hazelnuts of the beer will evoke the taste of the grilled panko of the shrimps. In the meanwhile, notes of berries of the beer will be completed by the spicy cocktail sauce. A perfect match for the happy hour!

    Blonde de Chambly by Unibroue

    Crisp acidity of lemongrass followed by sweet honey and notes of pepper, with a sharp, floral finish. Suggested glass : Footed flute.

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    Voir la recette
    Bacon and maple Brussel sprouts
    Preparation : 20 min
    Cooking : 1h
    Voir la recette
    Tomato salad with avocados, mozzarina and fresh basil
    Preparation : 10 min
    Cooking : --
    Voir la recette
    Seafood, squash and white beer risotto
    Preparation : 10 min
    Cooking : 1h30 min
    fermer la fiche

    Crispy shrimps with homemade cocktail sauce

    • Preparation : 15 min
    • Cooking : 6 min
    • Servings : 4

    Ingrédients

    • 20 big shrimps size 21-30, peeled but tails left on
    • 1 cup all purpose white flour
    • Salt and ground pepper
    • 3 eggs, beaten
    • 1 ½ cup panko breadcrumb
    • 2 1/2 tablespoons grilled sesame seeds
    • 1/2 teaspoon herbs of Provence
    • 1/2 teaspoon garlic salt
    • Canola oil, about 3 tablespoons

    Ingredients for the cocktail sauce

    • 1/2 cup ketchup
    • 2 tablespoons horseradish
    • 1/2 teaspoon sriracha, more or less to taste
    • 1/2 teaspoon Worcestershire sauce
    • Juice from half a lemon
    • Salt and ground pepper

    Preparation

    • Place 2 sheets of paper towel on a plate and pour the shrimps on top. Absorb liquid off the shrimps then throw away paper towels.
    • Pour the flour in a bowl, season with salt and pepper then stir well. In another bowl, pour the beaten eggs. In a third bowl, pour the panko then add sesame seeds, herbs of Provence and garlic salt. Stir well.
    • Dip the shrimps, one by one, in the flour then in the eggs finally in the panko mix. Reserve in a plate then repeat for the rest of the shrimps!
    • In a big non-stick pan at medium-high heat, pour the canola oil and cook the shrimps about 2-3 minutes on each side to get a nice golden color! Handle with care. Add oil if necessary. For the cocktail sauce, simply mix all the ingredients together then season with salt and pepper to taste!

    Innkeeper, drinks!

    +- 15$C'est la Vie Chardonnay / Sauvignon

    A good wine that is fresh and well balanced from a producer I love, Albert Bichot. A wine that offers citrus and tropical fruits aromas. Perfect to go along these crispy shrimps!

    +- 30$Chronique, Le Trèfle Noir

    The notes of butterscotch and grilled hazelnuts of the beer will evoke the taste of the grilled panko of the shrimps. In the meanwhile, notes of berries of the beer will be completed by the spicy cocktail sauce. A perfect match for the happy hour!

    Blonde de Chambly by Unibroue

    Crisp acidity of lemongrass followed by sweet honey and notes of pepper, with a sharp, floral finish. Suggested glass : Footed flute.

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top