|Day Part||Dinner, Lunch|
|Menu Part||Appetizer/Small Plate|
Source: Courtesy of Chef Daniel Swift for the Idaho Potato Commission
Created by Chef Daniel Swift, this recipe took first place honors in the Idaho Potato Commission’s “Get the Party Started” contest. Skewered shrimp, seasoned and wrapped with potato shoestrings and fried in corn oil, bring an element of whimsy to the appetizer category.
4 large Idaho russet potatoes
2 tbsp. chili powder
1 tbsp. dried thyme leaves
2 tsp. salt
2 tsp. black pepper
24 shrimp, peeled and deveined
Corn oil, for frying
- Wash and peel potatoes. Cut potatoes on spiral slicer to make shoestrings.
- Rinse and dry potato strings. Toss strings with spices; gently mix until well coated.
- Skewer each shrimp on an individual bamboo skewer, starting at the tail end. Wrap shrimp with the potato strings and set aside.
- Heat corn oil in deep fryer to 325°F. Fry shrimp for 2 min. or until golden brown. Serve hot, with your favorite dipping sauce.