Rock shrimp, which tastes like lobster, is 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. It is frozen year-round and 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 of 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 of buttermilk or make your own: 1 teaspoon of fresh lemon juice with regular milk.
A pinch of freshly grated nutmeg, powdered garlic, red pepper flakes, dried basil, thyme, and fresh ground black pepper
Place shrimp in the marinade for 15 - 20 minutes.
Drain the shrimp well, but do not dry them. Add them to the corn flour mixture (1 cup of all-purpose flour mixed with 1 cup of extra-fine cornmeal).
Bread each piece of shrimp, coating well in the cornflour mixture.
Preheat a high-sided pan with olive oil to pan-fry. Add shrimp and turn each one when brown. Shrimp is cooked as soon as it browns. Shrimp will cook quickly.
Remove the shrimp with a wire strainer to drain. Do not place it on paper towels or in a crowd, as the shrimp will become soggy. Plate the shrimp with assorted cut tomatoes and microgreens. Finish the salad with a small amount of pesto and garlic aioli for dipping. Top the greens and tomatoes with olive oil.
