Crispy Shrimp Scampi Fritta with Garlic–Cherry Pepper Butter

By Sprig Originals ✓ · cooked up in Sprig

Golden fried shrimp tossed at the very last second in a garlicky cherry pepper scampi butter, so the crust stays crackly instead of going soggy. It's the sports-bar-Italian appetizer done right at home: 1 pound of shrimp, one shallow skillet of oil, and a pan sauce that comes together while the shrimp drain.

Ingredients

• 1 lb large shrimp (26/30), peeled and deveined, tails removed
• 3/4 cup buttermilk
• 1 tsp hot sauce
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 4 cups vegetable oil, for frying

• 5 tbsp unsalted butter, cold and cubed
• 6 cloves garlic, thinly sliced
• 1/3 cup jarred hot cherry peppers, stemmed, seeded and chopped
• 2 tbsp brine from the cherry pepper jar
• 1/3 cup dry white wine (or low-sodium chicken broth)
• 1/2 tsp red pepper flakes
• 1 tbsp fresh lemon juice
• 1/4 tsp kosher salt

• 3 tbsp chopped fresh parsley
• 1/4 cup finely grated Parmesan
• 1 lemon, cut into wedges

• 4 slices crusty Italian bread, toasted

Instructions

1. Pat the shrimp very dry with paper towels, then toss them in a bowl with the buttermilk and hot sauce. Let sit 10 to 15 minutes at room temperature while you set up everything else — this is your only marinating window, so use it to prep the sauce ingredients.
2. In a wide shallow bowl, whisk together the flour, cornstarch, garlic powder, paprika, 1 teaspoon salt, black pepper, and cayenne until evenly combined.
3. Pour the oil into a heavy 10- to 12-inch skillet or Dutch oven to a depth of about 1 1/4 inches and heat over medium-high to 350°F. Set a wire rack over a sheet pan next to the stove. If you don't have a thermometer, a pinch of the dredge dropped in should sizzle briskly and float within 2 seconds.
4. Lift the shrimp from the buttermilk a few at a time, letting excess drip off, and press them firmly into the flour mixture, coating all sides. Set the coated shrimp on a plate; press each one into the dredge a second time right before frying for a craggier crust.
5. Fry the shrimp in 3 batches, 6 to 8 pieces at a time, for 2 to 2 1/2 minutes total, turning once, until deep golden and crisp. Don't crowd the pan — the oil should stay between 340°F and 355°F. Transfer to the wire rack and season with a small pinch of salt. Do not cover them.
6. While the last batch fries, start the sauce: in a 10-inch skillet over medium heat, melt 1 tablespoon of the butter. Add the sliced garlic and cook, stirring constantly, for 60 to 90 seconds until fragrant and just barely blond — pull it before it browns or it will turn bitter.
7. Add the chopped cherry peppers, cherry pepper brine, white wine, and red pepper flakes. Raise the heat to medium-high and simmer 2 to 3 minutes, until the liquid reduces by about half and looks syrupy.
8. Lower the heat to the lowest setting and whisk in the remaining 4 tablespoons of cold butter a cube at a time, letting each melt before adding the next, until the sauce is glossy and lightly thickened. Whisk in the lemon juice and 1/4 teaspoon salt. Keep it barely warm — if it boils, it will break.
9. Transfer the fried shrimp to a large wide bowl. Pour the warm scampi butter over the top, add the parsley, and toss quickly with tongs for no more than 10 seconds, just until every piece is glossed. Working fast here is the whole trick.
10. Tip immediately onto a serving platter, scraping the cherry peppers and any pooled butter over the top. Shower with Parmesan and serve right away with lemon wedges and toasted bread for mopping up the sauce.

Chef's tips

Nutrition (per serving, estimated)

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