What I like to have for a Friday Night Splurge

I LOVE fried shrimp!  That's  one of the things I really miss about being gluten-free.  Luckily, I've found a way to fry shrimp using rice flour.  Yum!

Fried Shrimp and Tartar Sauce

The sauce:
On my diet, I can't have pre-made tartar sauce b/c of the sugar and vinegar content.  Here is a good mock.
Step 1:  Make your own mayonnaise.  (I used to think this was hard.  It's not!  It literally takes me 10 minutes to do.  Also, I thought I didn't like mayo.  I just don't like the pre-packaged kind.  Homemade tastes completely different!)  Mayonnaise starts with an egg yolk, into which you force oil, and it will hold it in creamy suspension.
a)  Heat a bowl (this is important!  The yolk won't "take" the oil if it's not heated.  I learned this from Julia Child.  Love her!)
b)  Put one egg yolk into the bowl (Save the egg white!  You'll see why later.)
c)  Beat the yolk for about a minute (I use an electric, hand-held mixer.)
d)  Add salt (about 1/2 teaspoon) and about  2 tablespoons of fresh lemon juice (most recipes call for a squirt of mustard at this point but I find it doesn't  need it.)
e)  Beat for another minute or so.
f)   While the mixer is still on, SLOWLY  mix in 1 cup of olive oil.  I usually spoon it in first, then pour in a small strean when it reaches the half-way point.
g)  When all the oil  in incorporated, you have mayonnaise!

Step 2:   Make the tartar.
a)  Take 1 cup of mayonnaise and put it into a separate bowl.
b)  Add one half finely chopped onion, one half finely chopped cucumber, a handful of fresh dill, one half lemon, finely chopped (skin and all!), more salt, if needed, to taste.
c)  Store in fridge for at least a half an hour before eating.


The Shrimp:
a)  Peel and clean however many shrimp you want.  (I use about 8 BIG shrimp per person.)  Make sure you cut along the vein and remove it.  This is the shrimp's poo.  You do not want to eat it!  I can't tell you how many times I've had shrimp in restaurants where they do not remove the veins.  This is a pet peeve of mine.  Yuck!
b)  Dry the shrimp, then dip each one in the egg white (remember the one from the mayo?)
c)  Then, coat the shrimp with the following mixture:

• 1/2 cup rice flour
• finely chopped garlic
• chopped fresh oregano and basil
• 1/2 teaspoon paprika
• 1/2 teaspoon salt

d)  Fry the coated shrimp in a frying pan with some olive oil (enough to liberally coat the bottom of the pan.)  When the shrimp turn cloudy, they're done.  It usually takes about 5 minutes or so per side.

Serve immediately with the tartar sauce.  Add a green salad and you have a great meal!