Shrimp Tempura and Stuffed Scallops (7 pictures)

Village Idiot · May 2012

Mickey inspired me to make shrimp, so I decided to make shrimp tempura and stuffed scallops. Only, on the shrimp, I don't do deep frying on the Egg, so I used an electric fryer.

First, prep the shrimp. I'm sure all of the coastal folks know this, but for the land locked folks ... Always "devein" the shrimp. The vein (or sand vein) is really the digestive track and the black inside of it is poop. Some people don't devein. I always do. After deheading and shelling, make a small slit all of the way down the back of the shrimp. That should expose the vein. With a knife, lift part of it out, then using your fingers, pull the rest out.

For tempura, I like to flatten the shrimp out and stretch it. With a knife, make small slits sideways on the bottom side of the shrimp, one about every 1/8 inch. This will allow the curved shrimp to flatten out. Then, with the flat of the knife (near the hilt), press down on the shrimp and with a pushing motion, stretch it.

For stuffing shrimp, and also for tempura sometimes, you can butterfly them. Cut the back of the shrimp almost all the way through, then with both thumbs and index fingers, press to open it up.

For the stuffed scallops, I used bay scallops. The scallops themselves are not stuffed, but the stuffing is with them. They turned out so-so. I won't do them again, at least that way.

The tempura turned out well.

The wife gets tired of me standing on chairs to take pictures.

Plated

Smoker_Guru · May 2012

Wow... that's taking presentation to a whole new level!! Awesome pics, they make my mouth water. I will definitely try the shrimp. Thanks for posting Gary!

Mickey · May 2012

Very nice. Aw crap, WOW

Mike8it · May 2012

Outstanding! That is impressive.

Gato · May 2012

You training for iron chef?? Nice work!

tazcrash · May 2012

VI, your plating is truly amazing!

And I'm sure it tastes as good as it's plated.

Griffin · May 2012

Breathtaking meal. Thanks for the tip about making slits every 1/8th of an inch. Never heard it, but now it makes perfect sense. You chose Mrs. G's favorite wine to go with that meal.

Chubbs · May 2012

Kris Pinot Grigio. I see it.

You should start a BGE cooking show to the Food Network. Amazing.

Village Idiot · May 2012

Thanks. I really appreciate the comments, guys. I have seen just as good or better from every one of you. Hopefully, we all learn from each other. However, the day is young. I'm sure Travis and stike will be here shortly and put me in my place. :-)

Yes, the wine is Kris Pinot Grigio. I am primarily a red wine drinker, and Kris' is the only white I'll drink, and it's fantastic.