Friday, July 23, 2010

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!



  1. this shipms look really delicious!! Have a great weekend ahead.

  2. I have never taken a swig of Vanilla...too funny

  3. I feel very similarly about Chambord. Straight - it tastes like crap. But mix it into things, bake and cook with it - it can become a dream. This looks like some tasty shrimp!

  4. Those look amazing Dave! Simply Amazing! I didn't know you could use cooked shrimp to fry. I am excited now about tomorrows post, coconut shrimp are my favorite and I have not been able to make it... they always burn cause of the sweet coconut and just end up a mess! Yours look perfect from your sneak peek photo!

    Have a great week end...

  5. When we finally meet in person one day down the road, remind me to have Alexis tell her "Alize" story. Very entertaining.

    The shrimp look nice and crispy!

  6. Yum! Good to know there's another use for Alize other than drinking that stuff. Can't wait for your coconut shrimp post - I make a oven-baked one that I love ( but love seeing other recipes too.

  7. Shrimp is my favorite food. :) This recipe looks delicious!

    No, I'm not a fan of fruit flavors mixing with my alcohol. I like fruit and I like alcohol. But together? Bleh. Cooking with it, on the other hand? Brilliant!

  8. Great looking shrimp, cher! Very interesting use of Alize. Coconut shrimp are one of my faves, so I am looking forward to your next post! Have a great weekend!