Honouring the greatness of cooking of my fellow friend food blogger Old Fat Guy I present you his recipe for The Coffin Shrimp. What a blast! I served it with my homemade cocktail sauce, fresh baguette and fried shrimp in a beer batter. Beautiful – Crispy Seafood Snack.
My friend David – the Old Fat Guy – has told me it isn’t spicy, and the more you bake the jalapeño, the more it reduces its heat. Perhaps it is true. David is a master bacon man, who knows how to prepare yummy dishes in his smoker. For more inspiration, check out his recipes at www.oldfatguy.ca.
In my very case it was quite a hot challenge. This Crispy Seafood Snack is extremely addictive though as it tastes incredibly good, but hot. The combination of fresh baguette and sweet cocktail sauce with a warm fried shrimp help me to overcome my tears. If you like the heat, go for it!
Total Time: 1 hour
½ cup of good quality mayonnaise
½ cup of Heinz Ketchup
A squeeze of lemon juice
A splash of Worcestershire Sauce
The Coffin Shrimp:
4 green jalapeños, deseeded, cleaned and halved
8 teaspoons of cocktail sauce*
4 frozen shrimps, halved
8 teaspoons of Philadelphia Cream Cheese
4 slices of good quality bacon
The Fried Shrimp and The Beer Batter and per in my Fish and Chips Recipe:
50g of plain flour, sifted
A pinch of sea salt
75ml of lager beer
1 egg white
200g of shrimps, cleaned
Olive oil for frying
Fresh warm baguette to serve with
Preheat the oven to 180 degrees.
Homemade Cocktail Sauce
In a small mixing bowl place all the ingredients: mayo, ketchup, lemon and Worcestershire Sauce. Mix and set aside.
The Coffin Shrimp
Clean the jalapeños and start filling them up. 1 teaspoon of The Cocktail Sauce, shrimp, cream cheese and bacon.
Refrigerate the rest of the sauce until serving.
Transfer them gently onto small baking tray and bake for about 50 minutes until they soften and bacon gets really crispy on top. At the end you can turn off the heat and place the baguettes inside, just to warm them up.
The Fried Shrimp
First, prepare the batter. In a small mixing bowl put flour, salt and beer. Mix with spatula until very smooth texture. Cover with a lid and refrigerate for about 30 minutes.
Once it is chilled out, whisk the egg white in a separate metal bowl into firm peaks and mold it into the batter. Stir with spatula until incorporated.
Heat up olive oil in a medium frying pan on medium heat. This batter will be sizzling a lot, so better lower temperature than to mess up your kitchen entirely.
Soak the shrimp in the batter and transfer directly into the hot oil. Deep-fry them from both sides, 4-5 minutes in total. Then, transfer them on a paper towel to absorb the extra fat. Yum!
Makes 2 serves.