Breaded Shrimp with Seasoned Mayonnaise

A bar-style recipe that will elevate a simple shrimp to gourmet status, got it? With the basic ingredients you have at home, I'm sure this shrimp dish is going to be a huge hit before you even make it. And we're already going to start making this shrimp with a secret sauce, a recipe I developed that I'm sure you're going to love. Here I have calabrian chili peppers, right? I'm going to rehydrate them like this, using olive oil. When you soak your dried chili pepper, you release more aroma and more flavor, got it? You can hydrate with olive oil, oil, or water, if you prefer. However, if you don't like spicy sauce, just skip this step, okay? I'll take advantage of it now, since our sauce here is garlic-based, we'll grate it, look, just to let it simmer together with our pepperoni, so it can absorb more flavor, okay? Grated ginger, as you can see here, right? And now, finally, we're heading to our shrimp, which is the secret to turning this ordinary shrimp into the shrimp, got it? In the simple way we're going to season here, look. It'll be salt, half a lemon's juice, black pepper, and basically that's it and nothing else. If you'd like to add some cilantro, some garlic here, you can also do that—no problem at all. This is the famous less is more. We don't need to overseason it, and it will still be simple yet delicious shrimp. And our little shrimp here, well, it'll stay here tasting good for at most 15 minutes. While he's getting used to it here, hey, it's our time to make our sauce, our little chili here, hey, which has already settled in. Let me take her out here, okay. The longer you let this chili and garlic steep in the olive oil, the more flavor it'll release, right? I'm going to put here, look, about one tablespoon of mustard. Smoked paprika goes perfectly with shrimp, doesn't it? I'll also bring a fresh sprinkle of parsley; if you'd like, you can add cilantro instead, if you prefer. And of course, juice from half a lemon. Here, oh, I'll put here the juice of half a lemon. A little bit, just a pinch of salt to taste, okay? Black pepper as well, to taste. I'll give it a slight mix, just to enhance our flavor base. And now, my friends, you can make your own mayonnaise, if you wish, using egg and oil, or alternatively milk and oil. But here I'm already going to use, oh, practicality. A high-quality mayonnaise, right? This time I removed the seal here. Anyone who doesn't understand is because in the previous video about fried sardines, if you haven't seen it, look here, click on the card and watch it—you'll understand. Here, take all our mayonnaise. Just a reminder, everyone, all the ingredients for this recipe are listed in the video description, okay? And now just mix it, okay? There you go. And add. And it's going to be a sauce you can't even imagine the quality of this sauce. You have no idea. It brings spiciness, brings acidity, brings a little bit of fat. It's sensational, perfectly balanced. And look at the little color it turns into. Awesome, right? Now, my friend, just go ahead and adjust the salt or pepper, or even add a little mayonnaise if you'd like. My God. How delicious! Our sauce here is already ready. Let's leave it in the refrigerator for him to get the consistency. And now, let's make our base cream, which will be used to coat the shrimp. There are two ingredients for the base of our breading, right? A home cook and one who takes it to elevate their recipe to the level of a tavern or a fancy restaurant. I will teach you now. As you can see, I've put in wheat flour here. Along with this wheat flour, I'm going to season it with just a little salt. Just a little bit, no need for more. And here, folks, basically we would just put in our liquid. And there you go, you'd make a homemade, delicious breading. It would also draw a lot of attention from her guests, from her relatives, anyone who ate that shrimp. But we're going to raise the level of our breading here, okay? With a little secret I'm gonna teach you. A bar secret, okay? Here I have cornstarch. Want more crunch in the breading soup? Cornstarch I want crunchiness, but my breading always goes limp. What do I do so that he doesn't wilt? Simple, just a pinch of baking powder. This baking powder here is really just a tiny bit, okay, everyone? A pinch. He will do it, he will structure his embarking, and he won't let it wither. It will stay crispy for a long time. So, for you guys, if you're doing it to sell, it's an excellent tip, okay? Here everything is already mixed. Now we're going to move on to another little secret, huh? First, you can use sparkling water, or if you want to enhance the flavor. If you like, of course, just have a Pilsen-style beer, okay? But in this recipe, I'm going to use sparkling water, because I want everyone to eat. The beer will bring a special flavor to this recipe. However, I'm going to put carbonated water here, which I want to show you gives the same result It's going to be just as delicious, okay? I'll place her here, little by little. Just remember, basically, for every amount of wheat flour you add, you'll need to add double the amount of liquid, okay? There's no mistake in this calculation, is there? So let's put everything here and mix it all together. And look here, our cream's consistency is just like this. Not too liquid, but also not too thick. This is the perfect texture for our breading base. If you go past the point, you can add more wheat flour. If you haven't reached the point yet, is it okay to be more liquid? Remember, the liquids must be chilled, not at room temperature. Now, everyone, we're going to proceed with breading our shrimp that's been marinating here. A little warm, in a way, huh? The breading here is very simple. You will take the wheat flour. I'll coat the shrimp in wheat flour. I'll take it, I'll remove the excess. And now, just take our base here, which we made with wheat flour now. Cross over to the other side, move to the other side, give a few taps. A very important detail—leave it to the little sauce, it makes a huge difference, you know? For the appearance of the shrimp. And now I'm going to take it and put it here in my oil, which is extremely hot, okay? I'll leave here for about 3 to 5 minutes. Don't let too much time pass when you start browning our coating. Do you think the recipe is over? No, it's not over. Many people would leave here thinking the recipe is over, but it's not over at all. I want to give you guys a tip, okay? Just because you stayed here. Here I have the shrimp, as I said. And this shrimp tends to curl up as it fries. I like this. But if you want to keep it stretched, it'll stay stretched, you'll grab the belly part, right? This is the part of the coast where we remove his intestine, the little poop. And here is the belly part. Hey, in those lines they have, you're gonna do a tai, like this. You see it this way, right? And when it fries, it'll stretch out. Like this, here. And it also ends up looking quite beautiful. It's easier for you to grab your sauce and put it in your mouth, delighting in this delicious shrimp. Did you like the tip? This is one of the tips I have in my e-book, okay? Two e-books I launched. The Edibuteco and also the Sabores Mineiros. That one, in particular, is on our page 28. 28, o. Battered shrimp From our e-book Edibuteco, right? If you want bar food or then mineiro cuisine, Get your e-book, dude. Mineiro Flavors or Edibuteco. I'm sure you're going to love it. You can even print it, if you want. Buy the e-book and print it. Here you go, available whenever you want to see the recipes. Combined? You guys help way too much in keeping the channel going. Thousands of people have already purchased our e-book. And you'll have an idea of how much you help me with the structure to keep the channel going. Thank you so much to everyone who has already purchased. If you haven't acquired it yet, and if you possibly can, I would greatly appreciate it. Combined? And now it's the time I make your little mouths, to turn a swamp into dry land Let's burn the night Watch the star explode Hearts beating strongly Under the light, the light of the beat Walk on without looking back Wow, what a delight! How delicious! What's this, everyone? What a perfect sauce on this train! Are you crazy? I ask you to stay here until the end of the video. Keep your finger on that like. Subscribe to the channel if you haven't already. And don't forget, okay? Want more recipes like this? From page 18 of Edibuteco? Secure your e-book. I'll leave the link in the video description, in the first pinned comment. Then scan here, right, the QR Code. Closed? Until the next video, I'll be stuck with this nonsense here, my friends. I'm off!