Fried Shrimp with Summer Vegetables

(Serves 8)

INGREDIENTS
FOR THE SHRIMP:
Cornstarch 2 tablespoons
Ice water 1 cup
Egg 1
Jumbo shrimp, heat on, shells removed, deveined 8
Vegetable oil 1 quart

FOR THE SUMMER VEGETABLES IN SWEET AN SOUR VINAIGRETTE:
Carrot, peeled and cut into 1/4” dice 1 medium
Celery, cut into 1/4” dice 1 stalk
Leek, cut into 1/4” dice 1/2
Zucchini, cut into 1/4” dice 1 small
Red bell pepper, cut into 1/4” dice 1
Salt 2 teaspoons
Sugar 1 tablespoon
Balsamic vinegar 3 tablespoons
Vegetable broth 5 tablespoons
Extra-virgin olive oil 3 tablespoons
Fresh chives, chopped 1 tablespoon

METHOD OF PREPARATION
FOR THE SHRIMP
1. In a bowl, dissolve the cornstarch in the ice water by carefully mixing with a whisk. Add the egg and continue beating to incorporate.
2. In a deep frying pan over medium-high heat, warm the oil until it reaches 375 degrees. Dip the shrimp in the batter and drop them carefully in the oil. Fry until they are golden, 3 to 4 minutes. Remove with a slotted spoon and drain them on paper towels.

FOR THE SUMMER VEGETABLES IN SWEET AND SOUR VINAIGRETTE
1. Bring a pot of salted water to a boil. Blanch the carrot and celery for 2 minutes. Strain them and shock them by immersing them in ice water for 2 minutes. Drain and pat dry. Place the blanched vegetables in a bowl with leek, zucchini and red bell pepper.
2. Make the vinaigrette by whisking the salt and sugar in a bowl with balsamic vinegar and vegetable broth until they dissolve. Add the olive oil in a stream, whisking continuously until the mixture is homogenous. Pour over vegetables and toss well.
3. Spread the vegetables on a serving platter and arrange the fried shrimp on top. Sprinkle with the chives.

Cooking with Class on NBC 10 is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. These recipes were featured during week of “LIGHT AND TASTY,” July 13, 2009.