lunes, 24 de septiembre de 2012

Pork Rind-Encrusted Shrimp and Green Salad

It's been a while and I was feeling adventurous and creative. I've also just started a keto diet, so I had to come up with something different. By the way, eating half a pound of bacon in the morning and still losing weight fucking kicks ass. Seriously, I've eaten so much pork lately I feel like I'm the one responsible for the dreaded bacon shortage expected for next year.
I'm still working on these moves, though
Anyway, as much as I love bacon and other assorted chunks of dead animals, I felt like I had to include a little more variety on the menu, so I came up with these little fuckers. After all, people wrap their shrimp in bacon all the time. Pork rinds seemed like the next logical step.

Straight to the point here:

Take 2 lbs of shrimp. Peel and de-vein, then keep in ice water. Mini-Sheldon moment: All toothless animals spoil quickly, because their gastric enzymes are much more potent. Consume immediately, keep them cold and keep your hands and surfaces clean.
Just in case you forgot: Make a shallow cut down the shrimp's back

Then scrape off the shrimp shit
Place about 4 Oz of mexican pork rinds (chicharrones) in the food processor and pulse to a fine powder. Set aside.

Now beat 3 eggs with 3 Tbsps water and a pinch of salt. This will denature their protein slightly and make them runnier and easier to handle. Treat your shrimp like any other breaded shrimp: Dust in flour and shake off excess, then pass them through an egg wash, then dredge in the chicharrones.

Fry them until golden brown at 375°F/170°C. Since chicharrones are much lighter than bread crumbs, they'll take as little as 45-60 seconds per batch.

The salad was simple, yet elegant. 1 large Romaine and 1 Oak lettuce, jícama, 1 green apple and 1 large cucumber, all julienned. The dressing was an emulsion of 1/2 cup olive oil, 1/2 cup white wine vinegar and 1/3 cup of Dijon mustard, salt and pepper. I sprinkled some crumbled feta on top and served along the shrimp with some chipotle mayo.

Who needs bread crumbs when you got pig crumbs?
This totals 1110 kcal, 111g of fat and 119g of protein.... and if you omit the green apple from the salad, 1 measly gram of carbs (otherwise it's about 4g). So full of Win!

Pork Rind-Encrusted Shrimp and Green Salad with Mustard Vinaigrette
Serves 4

2 lbs of shrimp, peeled and de-veined
4 oz of mexican pork rinds (chicharrones)
3 eggs, beaten with a little salt and water
Vegetable oil

1 large Romaine lettuce, torn
1 Oak lettuce, torn
1 small jícama, julienned
1 small Granny smith apple, julienned
1 large cucumber, julienned
4 oz crumbled feta cheese

1/2 cup olive oil
1/2 cup white wine vinegar
1/3 cup dijon mustard
Salt and pepper

  1. Make sure the shrimp are cold and dry. Dunk them in flour, shake off the excess, then cover in egg and pork rinds. Fry in small batches at 375°F/170°C
  2. Emulsify the vinaigrette ingredients
  3. Toss the foliage around with the dressing, sprinkle with feta cheese
  4. Fucking kill this
  5. Eat like Homer
*Ok, I couldn't find this clip in english, but you get the point