HomeRecipesCrispy Shrimp with Pepper Jelly and Herbs

Crispy Shrimp with Pepper Jelly and Herbs

Last month, Louisiana chef and owner of restaurants Cotton and Nonna in his hometown of Monroe, Cory Bahr showed off the state’s bounty of seafood at the Greystone Flavor Summit, held on the Culinary Institute of America’s campus in St. Helena, California. Moonlighting as a missionary for Louisiana seafood, Bahr is committed to education about lesser-known species of seafood, like alligators and sheepshead, and their potential for creative menu items.

“It’s humbling to possibly influence people to buy more Louisiana seafood,” Bahr said during the summit. “We’re creating a memory with a product that hopefully they will work into their budgets.”

Get Bahr’s recipe for Oyster Carbonara.

12 large shrimp, deveined

Aerated batter:

corybahrshrimp1 1/2 cups all-purpose flour
1/2 cup rice flour
1/2 tsp. baking soda
1 cup Coors Light
1/2 cup vodka
Salt to taste

Combine with a whisk until smooth.

Pepper Jelly Vinaigrette:

1/4 cup rice vinegar
1/2 cup pepper jelly
1/2 Tbsp. sriracha
1 tsp. good quality fish sauce
Juice of one lime
1 1/2 cups grapeseed oil
Salt to taste

Combine all ingredients in a Mason jar. Place lid on jar and shake with vigor.

Herb Salad:

1/4 cup toasted peanuts, rough chopped
1/2 cup small seedless cucumber, diced
1 bunch picked mint
1 bunch picked cilantro
1 bunch snipped chive
1 small red onion, julienned
1 cup heirloom cherry tomatoes, quartered

Combine all in a bowl and season with salt and zest of juiced lime.
Dip each shrimp into batter. Fry at 375 degrees for 1.5-2.5 minutes. Remove and drain on a plate lined with a paper towel. Garnish with vinaigrette and herbs as you like. Serves 6.

Recipe courtesy of Chef Cory Bahr and photo courtesy of Culinary Institute of America – Greystone.

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Oyster Carbonara