Tempura (天ぷら ) Shrimp & Vegetables With A Honey-Fig Reduction


I love the use of tempura batter because it’s lite and allows the flavor of what you coat  it with shine thru quite well… while still giving you the  taste of a very wonderful batter. The simplicity of this dish certainly shines. Tempura a Japanese method of frying seafood and/or vegetables that have been battered.  I only wanted a lite coating of the batter, as I did not want to obscure the texture and flavor of the vegetables — nor  of my fresh from the Gulf of Florida shrimp.  I prefer that you’re able to actually see what the batter is coating.

The squash blossoms were stuffed with a lovely Herb honey goat cheese mixture featuring  rosemary, thyme, marinated red cherry pepper, marinated artichoke, a little salt and freshly cracked black pepper.

Simply Sublime

Yellow summer squash and sliced zucchini

I began with a very beautiful plate of fresh shrimp straight from the Florida Gulf. The aroma is amazing

Summer squash, blossoms, thyme, and rosemary from my garden

Peeled, deveined, and cleaned the shrimp, leaving the tails intact. To stretch the shrimp out flat, make a small cut on the underside and simply straighten them out

Allowed the shrimp to marinate in Saki for 30 minutes

After removing from the Saki bath, I sprinkled them with a little cornstarch, which aids in giving a nice crisp texture. The tempura batter was made by mixing 2 beaten egg yolks, 2 cups of ice water, and 2 cups of sifted flour

Save the shrimp shells for later use in making a wonderful seafood stock. I placed them in a ziplock bag and into the freezer they went.

Over medium flame, heat…in a medium pot (or deep fryer), 4 inches of oil (Canola or peanut) to 350 F. Fry the shrimp in batches for 2 to 3 minutes until golden. Do likewise with the vegetables

The texture was exactly what I was looking for. I wanted to see the shrimp and squash through the batter. The flavor was amazing. I also fried (with no batter) red pepper rings, grape tomatoes, and sliced jalapeño peppers, garnished with fresh rosemary and thyme

The Honey-Fig reduction really balanced the dish out nicely and was a nice complement to the Honey Herb goat cheese stuffing in the squash blossoms.

A great wine pairing would be a nice crisp Pinot Grigio or Sweet White Blend

Tempura (天ぷら ) Shrimp & Vegetables With A Honey-Fig Reduction

For dessert…

Grilled Pears with a Honey Yogurt Sauce with dried cranberries, walnuts, goat cheese

Bon Appétit Logo

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