Recipe
Author
Hy-Vee Test Kitchen
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Description
Give shrimp a fun spin with the Microplane Spiral Cutter! Make long strings of raw potato, then wrap them around jumbo shrimp and fry until golden brown.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium russet potato, washed | ||
| 8 jumbo shrimp, peeled and deveined, tails on | ||
| Hy-Vee kosher salt , to taste | ||
| Hy-Vee ground black pepper, to taste | ||
| 2 c. Hy-Vee vegetable oil |
Things To Grab
- Spiral slicer
- Medium bowl
- Paper towel
- Medium skillet
Directions
- Peel 1/2 of potato and cut with spiral slicer to make at least eight 1-1/2-foot-long potato strings; reserve unpeeled half for another use. Keep potato strings in a bowl with enough cold water to cover until ready to use.
- Drain potato strings and pat dry with paper towel. Season shrimp to taste with salt and pepper. Wrap each shrimp with a potato string, being careful to keep the string taut, leaving tails exposed.
- In a medium skillet, heat 1/2-inch of vegetable oil (about 2 cups) over medium-high heat to 350 degrees. Lay shrimp down on their sides and fry for 4 minutes or until golden brown, turning once. Work in batches as needed. Transfer shrimp to a paper towel-lined platter and keep warm until ready to serve.
Recipe Source:
Hy-Vee Seasons Summer 2016.