Oh yeah. This is easy and this is spectacular. You use Prosecco in the batter to make this luscious shrimp fritto misto. It’s so easy it’s sinful. It’s so tasty it’s decadent. It’s so just what you hope it will be.
Shell and devein 35-40 large shrimp (leave tail on if you like). Blot dry with some paper towel. Toss with a little flour to lightly coat. In a medium bowl whisk together 1 cup flour, 1/2 cup corn meal, salt & pepper, 1/2 teaspoon baking powder. Add 2 cups Prosecco and whisk till smooth. It will be a thin batter which is great because it will just lightly adhere to the shrimp and let the real shrimp flavor shine.
Heat a mixture of canola oil and olive oil (about 2/3 canola, 1/3 olive oil) in a heavy-bottomed medium saucepan. About 2 inches worth of oil. Let it get hot enough (not smoking) so that a bit of bread sizzles and pops quickly to the surface when tested. Be careful as you cook the shrimp. Monitor how hot the oil is — if it’s “boiling” too much lower heat. Be extra careful all around — this is HOT stuff.
Put about 5-6 shrimp in the batter and lift them out one at a time with a slotted spoon. Let excess batter drip off before putting it in oil. Fry about 5-6 shrimp at a time, cooking till they turn golden, about 3 minutes. Lift out with another slotted spoon or fish spatula. Drain on paper towels (or brown paper bag). Season with some salt. Repeat with the rest of the shrimp, lifting out loose bits of batter so they don’t burn. Serve hot/warm with lemon wedges.
You’re welcome. (YUM.)