It is no secret that I adore my bubbles. Sparkling wine is by far my go-to when deciding what to fill my glass with, and I love it even more when paired with fried food. It might seem like an unlikely pairing, but it’s truly a match made in food and wine heaven! The bubbles actually help cut through the fattiness from the oil, and in the case of fried shrimp, the slightly fruity taste from the prosecco perfectly compliments the mild and slightly sweet flavor from the shrimp. That’s why I was so excited to pair Riondo Prosecco with these Italian-style fried shrimp!
*This post is in paid partnership with Riondo Prosecco. All opinions are my own.
When I was recipe testing for this particular dish, I did two different preparations. One was a simple dredging in seasoned flour, similar to the process used for fried calamari. The second added some cold Italian sparkling water to create more of a tempura batter. My plan was to share whichever version turned out better. But the truth is, we loved both! So I’m including both versions and will let you decide. (Or, maybe you will decide to make both as well!)
Both versions involve quickly frying the shrimp in oil at 350 degrees. I recommend selecting something with a high smoke point and neutral flavor. (i.e. I wouldn’t suggest olive oil for this task.) My usual go-to frying oil is Safflower oil, because it has a very high smoke point and is fairly affordable with a neutral flavor. You will need at least an inch of oil in a heavy-bottomed pot. Heat to 350 degrees and adjust as needed throughout the frying process to make sure your oil doesn’t get too hot or too cool. Fry each shrimp for 2-4 minutes and then drain on paper towels.
Of course, I highly recommend opening your Riondo Prosecco during the cooking process so you can enjoy as you cook. 🙂
What do you like pairing your prosecco with? Try out these Italian-style fried shrimp, and let me know what you think in the comments!
Whether you do a simple flour dredge or a more traditional tempura batter, these fried shrimp are ready in no time! Pat shrimp dry and set aside. In a medium bowl, combine flour with baking soda, Italian seasoning (if using) and season to taste with kosher salt and freshly cracked black pepper. If doing a tempura batter, stir in sparkling water until you have a mixture about the consistency of pancake batter. Don't over mix. In a large, heavy-bottomed pan, heat oil to 350 degrees, monitoring with a fryer thermometer. Working in batches, dredge shrimp in flour mixture OR dip in tempura batter, depending on which method you are doing. Gently place in hot oil, taking care not to overcrowd the pan. (It should begin sizzling immediately.) Fry for 2-4 minutes, or until shrimp are cooked through and golden brown. (Generally, the wet batter will take longer to cook than the dry method.) Remove shrimp from pan and drain on paper towels. Season immediately with sea salt. Repeat the process until all shrimp have been cooked. Serve with warm marinara or room temperature pesto and a squeeze of fresh lemon and enjoy while warm alongside a glass of Riondo Prosecco!Italian-Style Fried Shrimp
(3 votes, average: 3.67 out of 5)
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