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Rock shrimp, which tastes like lobster, is actually a member of the shrimp family, a deepwater cousin of the pink, brown, and white Gulf shrimp species. The crustacean gets its name from its rock-hard shell; almost all the harvest is sold peeled. And, it can easily be mistaken for a miniature lobster tail with the same sweetness. The shrimp are generally small; the largest size is about 21 to 25 shrimp per pound. Rock shrimp are found in waters from Virginia to the Gulf of Mexico’s Yucatan Peninsula and the coasts of California to the Caribbean. Available frozen year-round, it is available fresh from July through November, peaking in September.
Crispy Rock Shrimp Salad w/Microgreens, Mini Heirloom Tomatoes, Pesto, and Garlic Aioli
Makes four appetizers
chefgeorghirsch.com | George Hirsch Lifestyle
1 cup mixed vine ripen mini heirloom tomatoes
1 cup microgreens or mini beet tops
2 cups Rock Shrimp or mini Shrimp
For the marinade:
In a medium-size bowl or dish, add 1 cup buttermilk or make your own: 1 teaspoon fresh lemon juice with regular milk.
A pinch of freshly grated nutmeg, powder garlic, red pepper flakes, dried basil, thyme fresh ground black pepper
Place shrimp in the marinade for 15 - 20 minutes.
Drain shrimp well but do not dry. Add to corn flour mixture (1 cup of all-purpose flour mixed with 1 cup extra-fine cornmeal.)
Bread each piece of shrimp coating well in the cornflour mixture.
Preheat a high-sided pan with a small of olive oil to pan-fry. Add shrimp, and turn each shrimp when brown. Shrimp is cooked as soon as shrimp browns. Shrimp will cook quickly.
Remove shrimp with a wire strainer to drain. Do not place on paper towels or crowd as shrimp will become soggy. Plate shrimp with assorted cut tomatoes and microgreens. Finish salad with a small amount of pesto and garlic aioli for dipping. Top greens and tomatoes with olive oil.
