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Hi and welcome to Food News & Chews and we're doing aquaculture today.
Now, to me I'm getting really good at this fish. Well, watcha doin'?
You know here in Kentucky we farm raise shrimp which is really an amazing feat.
Yeah.
It really helps take the stress off the ocean. So, I encourage you
to try something different at home. Maybe go into the Co-Op and buying
some KY Aquaculture Shrimp instead of the normal shrimp.
Yeah.
So, here's a quick recipe that we've won awards with. It's really
not that hard. It looks really fabulous for presentation.
It's great for hors d'oeuvres so try this out. What you want to do Sylvia
What is it called?
This is called the Woven Shrimp.
Oh-ooh. I love that stuff.
Very simple, we're going to make a quick beer batter.
You will use just one egg
Do about half that beer and I'll have the rest.
so, Kentucky Bourbon Barrel Ale. I like the nice rich tones
of the bourbon barrel
Pearse Lyons would love this.
you know it is kind of sweet. Then we're going to add a
little bit of beer to that and then here smell it
Sniff it. Mmmm.
then whisk that together. And then, I like to add just a
little seasoned flour. All you want to do is make a thick
little batter that we can dip shrimp into. Mix it together quite nice.
I'm going to add just a little bit more for the proper consistency.
Actually, you know what, that looks good. Just a pinch.
What is this?
This is just seasoned flour. You can make your own.
Just flour, salt & pepper. If you don't want to do it at the first, do it at the end.
The trick for me always is even when I have attempted to cook is getting the batter to stick to the item.
Well, it's all about the right consistency. See it is a little bit
loose but enough to stick to the shrimp. To see it kind of lightly
drip off the bottom. So, this is called Kataifi. I can't even say
it right Kataiiife (phonetically). It's a shredded phyllo dough.
Yeah, and you get that you can get that?
Yeah, this is neat stuff. I like it a lot. We're going to take our
shrimp and I'm going to do one then I want you to do one Sylvia.
Uh-oh.
Just dip it into your batter, see how it kind of coats it lightly?
Yeah. So, you just swish it around?
Swish it around.
Why can't I ever get that to work?
And drop your shrimp in it and just kind of roll it around like this.
So, your turn.
Hey look, look! Swish, swish, swish then my phyllo
Roll it up.
And roll it up. Oooh, this looks good.
Mmhmm.
Mine is a tiny one.
It will look like this big puffy hair shrimp.
Yeah, what does phyllo consist what is it made out of? Did you say?
This is just flour and water but it is done magically.
Yeah, and they make it magically.
It's got a little bit of wheat starch in it too.
It's probably better to buy?
Yeah, you'll want to buy it. I wouldn't attempt to make
Kataifi at home. Anyway, we need to go and cook them now.
Hey! We're here at the magnificent Quality Construction
magnificent kitchen and you're getting ready to do phyllo shrimp.
That's right. Well, we wrapped them up, we used the beer batter,
now we want a pot a little pan of oil for shallow frying.
See it's about a 1/4 inch or so.
You don't need a deep fryer or anything do you? Just your regulation skillet.
Regular skillet is fine. You can do a few of these at a time.
Notice they kind of poof out. They really kind of neat here.
Oh, it just sounds delicious.
It looks kind of hairy. Looks neat.
Uh-huh.
Jeremy, why don't you flip?
Yeah, I will. So, see Sylvia when you do this
I'm about to flip they're so good looking.
they get nice and brown on one side what you really
want to do is dip in here
Be careful.
you flip it away from you.
Uh-huh.
That way if it splashes, it splashes on the other side.
Yeah, which I am really bad at yeah spattering my glasses.
See how nice and golden brown that is?
Oh, that looks delicious. Now let me ask you a question.
Sure.
Did you ever put any oh, the flour was seasoned.
Exactly, so you have the salt & pepper in there already.
Okay.
And this has a nice rich flavor, buttery, crunchy good.
So, we're going to do this on the other side another 2 and a
half minutes or so and they're done.
Alright, Jeremy.
Yes.
What do we do now besides eat them?
Well, we've got these nicely brown. See how golden and
luscious those are. Everybody is going to love this.
It's our version of fried shrimp. You know we actually
won the Kentucky Seafood Cook-off with
Can we have a smell factor?
this dish. So, this is a winner for us. So, plate up is really simple.
I like to use a little bit of a slaw.
That's that great slaw you serve.
Yes, we use a lemon slaw. We'll give you a recipe for this somewhere
down the road if you want to make it yourself.
It's not mayonnaise based. It's like diet slaw.
Hahaha.
The other day we had diet pork.
It's a little better
Diet slaw.
than a mayonnaise based slaw. So, maybe a couple shrimp on
each side ummm. Lean it up against it.
Remember folks, think Super Bowl and parties.
Yeah, this is a great hors d'oeuvre pass it around. You can use a little
smaller shrimp if you like. What I use here is just a mix of local honey
and some sambal which is a red chili paste. Mix them together, bring
it to a simmer then cool it down and it is ready to go.
It's a honey and red chili sauce.
Sort of sweet and sour?
Yeah, a little bit. Sweet & spicy.
Sweet & spicy.
A little bit on the plate. And if you want to get a little bit fancy
maybe some nice greens like arugula just to kinda tip off the top and
give it a little color. And then, I love this lemon olive oil so I
am going to use some on the plate because I like seafood and lemon.
I love olive oil.
Seafood and lemon is a great combination.
It is, actually you're right.
A little extra of this is powerful. So, this is our award winner,
the Woven Shrimp
They're beautiful.
we won the Kentucky Seafood with. I encourage you to use the
aquaculture prawns from Kentucky and try those out.
This is a great dish, I hope everybody likes it.