Crispy Fried Shrimp and Giardiniera

• porsi: 4 servings

Bahan-bahan

2 12-oz. jars vinegar-based giardiniera, drained (about 3 cups)

12 oz. large shrimp, peeled, deveined

2¼ cups cornstarch, divided

¾ cup plus 2 Tbsp. (110 g) all-purpose flour

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

1 tsp. baking powder

1 cup vodka

Vegetable oil (for frying; about 2 quarts)

Flaky sea salt

1 garlic clove, finely grated

½ cup plus 2 Tbsp. mayonnaise

2 Tbsp. thinly sliced chives

1 tsp. finely grated lemon zest

2 tsp. fresh lemon juice

½ tsp. hot sauce (preferably Tabasco)

½ tsp. Worcestershire sauce

¼ tsp. Diamond Crystal or Morton kosher salt

¼ tsp. sugar

Lemon wedges (for serving)

A deep-fry thermometer

Petunjuk

Scatter two 12-oz. jars vinegar-based giardiniera, drained (about 3 cups), over a rimmed baking sheet lined with paper towels. Set aside any pieces that are too small to batter and fry for using in sauce (smaller than a marble is a good gauge). Arrange 12 oz. large shrimp, peeled, deveined, on same baking sheet; pat giardiniera and shrimp dry with paper towels. Transfer to a large bowl, add ¾ cup cornstarch, and toss with your hands to coat thoroughly; reserve baking sheet. Transfer to a large-mesh sieve or a colander and shake off excess cornstarch over bowl; discard. Pat reserved baking sheet dry if needed and arrange shrimp and giardiniera on baking sheet in a single layer.

Whisk ¾ cup plus 2 Tbsp. (110 g) all-purpose flour, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. baking powder, and remaining 1½ cups cornstarch in a medium bowl to combine. Pour in 1 cup vodka and ½ cup water and whisk until batter is smooth.

Pour about 2 quarts vegetable oil into a medium Dutch oven or large heavy saucepan fitted with thermometer to come 3" up sides. Heat over medium-high until thermometer registers 400°. Reduce heat to medium to maintain temperature.

Set a wire rack inside a rimmed baking sheet. Working one at a time, dip shrimp into batter, allowing excess to drip back into bowl, and carefully drop into oil until you’ve created a single layer across surface. Fry, turning often, until golden brown, about 5 minutes. Using a spider or slotted spoon, transfer to rack and season with flaky sea salt. Adjusting heat as needed to maintain temperature, repeat process with remaining shrimp, then giardiniera, frying vegetables 6–8 minutes.

Finely chop reserved giardiniera pieces and place up to 2 Tbsp. in a small bowl (it’s okay to skip this if you didn’t reserve any). Add 1 garlic clove, finely grated, ½ cup plus 2 Tbsp. mayonnaise, 2 Tbsp. thinly sliced chives, 1 tsp. finely grated lemon zest, 2 tsp. fresh lemon juice, ½ tsp. hot sauce, ½ tsp. Worcestershire sauce, ¼ tsp. Diamond Crystal or Morton kosher salt, and ¼ tsp. sugar; whisk to combine. Season sauce with more kosher salt if needed.

Arrange fried shrimp and giardiniera on a platter. Serve with sauce for dipping and lemon wedges for squeezing over. Do Ahead: Sauce can be made 5 days ahead. Transfer to an airtight container; cover and chill.