A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from February 26, 2008
Chicken Fried Shrimp

Chicken fried shrimp is another attempt to imitate the Texas success of . Few restaurants serve chicken fried shrimp and there are few recipes (so far) on the internet.

One method is to form a “patty” by skewering the shrimp together, dipping it in batter and then deep-frying.


Top Chef: Season 2, Episode 3 (November 2006)
Carlos Fernandez
Chicken Fried Shrimp with Dijon Spinach Sauce served with Red Pepper and Corn Salad

(...)
Shrimp:
1 pound uncooked shrimp, peeled
3 cups buttermilk
1 tablespoon plus 1 teaspoon salt
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon minced garlic
2 cups flour
2 teaspoons white pepper
1 1/2 quarts vegetable oil, for frying
1. Combine buttermilk, 1 tablespoon salt, 1 tablespoon pepper, paprika and garlic. Mix well. Add shrimp and let soak for fifteen minutes.
2. Remove shrimp from buttermilk mixture with a slotted spoon and discard buttermilk mixture.
3. Combine flour, 1 teaspoon salt and 1 teaspoon white pepper.
4. Dredge shrimp in flour mixture.
5. Heat oil to 350F.
6. Add shrimp, in small batches to avoid overcrowding, and fry until golden brown, about 2-3 minutes per batch. Remove to a paper towel lined plate, once they are golden brown. Repeat with remaining shrimp.
To serve:
Arrange shrimp on plate with sauce and salad on the side


Houston (TX) Press - Best of 2007
Best Fried Shrimp (2007)
Café Annie
Cafe Annie
1728 Post Oak Blvd.
Houston, TX 77056
713-840-1111
http://www.cafe-annie.com
“Chicken-fried shrimp” on the bar menu at Café Annie is one of the best fried-shrimp creations you will ever put in your mouth. Half a dozen big shrimp are butterflied and skewered together to form a “patty” which is then dipped in batter, deep-fried and served flat on a plate like a chicken-fried shrimp steak. The batter is light and crisp, and the shrimp come out incredibly juicy. Spicy tartar sauce and a mango-cucumber salad are served on the side, but it’s not a bad idea to get an order of giant onion rings while you’re there. The bar menu is a lot more casual than the dining-room menu. And, as you might expect, celebrity chef Robert Del Grande turns out some amazing hamburgers and fries, too. 

The Texas Cowboy Cookbook
by Robb Walsh
New York, NY: Broadway Books
2007
Pg. 44:
Sourdough Chicken-Fried Shrimp
The classic taste of sourdough makes an awesome batter for chicken-fried steak, chicken-fried chicken, or chicken-fried shrimp. Keep an eye on these, they cook quickly.
MAKES 20 TO 25
3/4 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon paprika
1 tablespoon Ancho Powder (page 18)
1 egg, beaten
2 tablespoons milk
2 tablespoons sourdough starter (page 35)
1/4 cup beer
Peanut oil
2 1/2 pounds jumbo shrimp, peeled and deveined (...)

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Tuesday, February 26, 2008 • Permalink