Passionate Shrimp with Remoulade Sauce for "the Project"

I have a new passion... Alize brand, Passion Fruit Cognac.  Straight, the stuff tastes AWFUL, and I do mean awful (acquired taste, someone must like it, just not me).  But, have you ever taken a swig of straight cooking vanilla... tastes awful doesn't it?  Like straight vanilla, straight Passion Fruit Cognac is most useful if you only use the shot glass as a measuring cup.


And besides, if you add just a bit, you can call whatever you make Passionate ...


Like these beauties.

Passionate Fried Shrimp!(We'll get to the Coconut Shrimp tomorrow)

I made a dozen of these, size 21-25.  Sadly, the best shrimp I have found is the fresh, pre-cooked, shrimp in the freezer case.  Sad but true, but that's OK, just takes an extra step to make it work well.  That is, let them thaw completely.  Then, just before using, pat dry with a paper towel.


Also, since they are pre-cooked, you should only use the cooking process to cook the egg breading (in hot oil, only takes a couple minutes), and to warm the shrimp (same two minutes).


So, armed with this knowledge... We are off to make bar snacks...


Oh, one more thing... The Passion fruit Cognac is my new passion.  Adding a bit of booze to the mix is only a way to add flavor, NOT alcohol.  The alcohol cooks out, and there is zero chance to get drunk, tipsy or even a little loopy.  I am enjoying the passion fruit hint of flavor.  A meaty whiskey, or rye would add a meaty taste, a sweet flavored rum would add a sweet taste.  Splashing in a bit of beer will add a different taste.


First, the easy fried version (without Coconut)


12 medium size Shrimp
1/2 cup Flour
3 TBS Sweet Paprika
2 Eggs
1 shot Alize brand, Passion Fruit Cognac
Canolla Oil to cover 1/2 inch in bottom of frying pan

• Dry the shrimp with paper towels
• Add oil to frying pan and heat over medium high heat
• Set up dipping stations next to the pan
• In one dish, mix flour and paprika
• In second dish, whisk the eggs and liquor of choice (Alize brand, Passion Fruit Cognac)
• HINT: Anytime you do dipping stations, have a dry ingredients hand and a wet ingredients hand.  Everything works faster.
• Dredge the shrimp in the flour/paprika mix
• Dip to coat the meat (not the tails) in the egg/cognac mix
• Fry for 2 minutes per side, until lightly golden brown

Serve with the Creole Remoulade Sauce for "the Project" I bragged about in yesterday's post.  (click HERE)


Bar Snacks!  So easy to make them just a little special.


Come back tomorrow for the Coconut version of Passionate Shrimp!

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