We Cook! Red Stripe’s Fried Shrimp – Chef Joe Peticca

Red Stripe’s Fried Shrimp

Savor the irresistible flavors of Red Stripe’s Fried Shrimp at home! Each succulent shrimp is enveloped in a crispy, seasoned breading, delivering a harmonious balance of smokiness and spices that make this dish any seafood lover’s delight. Whether enjoyed as a specialty appetizer or a satisfying main course, Red Stripe’s Fried Shrimp promises to pack a punch of flavor!

 
Ingredients for Shrimp Breading:

• All-Purpose (AP) Flour: 4 cups.
• Smoked Paprika: 1/2 cup.
• Sweet (Spanish or Hungarian) Paprika: 1/4 cup.
• Garlic Powder: 1/4 cup.
• Onion Powder: 1/4 cup.
• Salt: 2 tbsp.
• Black Pepper: 1 tbsp.

Ingredients for Fried Shrimp:

• Large-Sized Shrimp, Raw: 2-to-4 lbs.
  • Canola/Vegetable Oil: for frying the shrimp.
  • All-Purpose (AP) Flour: for dredging the shrimp prior to frying (approximately one cup).
  • Eggs: approximately four, whisked.
  • Red Stripe “Shrimp Breading”

Servings: 6 to 12

Prep Time: 30-50 minutes

Total Cook Time: 2-3 minutes

Instructions:

1. Prepare the Shrimp:

• Peel and devein the shrimp if they haven’t been already.
• You can leave the tails on for a more decorative presentation or remove them for easier eating.

2. Prepare the Breading Mixture:

• In a large mixing bowl, combine the breading ingredients:
  • All-Purpose FlourSmoked PaprikaSweet PaprikaGarlic PowderOnion PowderSalt
  • Black Pepper

3. Bread the Shrimp:

• Toss the shrimp in the all-purpose flour, dip them in whisked eggs, and then press into the breading mixture, making sure each shrimp is evenly coated on all sides.
  • Shake off any excess breading.

5. Cook the Shrimp:

• Add enough oil to cover the shrimp in a large frying pan or pot.  Heat to 350-375°F (175-190°C).
• Once the oil is hot, carefully place the breaded shrimp into the pot in batches, making sure not to overcrowd the pan.
  • Fry them for about 2-3 minutes per side or until they are golden brown and crispy.
  • The exact cooking time will depend on the size of your shrimp and the temperature of the oil.
  • Use a slotted spoon or tongs to remove the fried shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil.

6. Serve and Enjoy:

• Serve shrimp immediately with your favorite dipping sauces, such as cocktail sauce, tartar sauce, or a squeeze of fresh lemon.
  • Optionally, garnish your fried shrimp with fresh herbs, like parsley or cilantro.

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Joe Peticca is the Sous Chef at Red Stripe, an American brasserie located at 465 Angell Street in Providence, Rhode Island, where he and his staff meticulously prepare creatively refined comfort food with a French influence.

Peticca, who originally hails from Northern New Jersey, began his career in hospitality working as a dishwasher and prep cook at a chef-owned farm-to-table restaurant in Westchester, New York. Following that experience, he made his way to Rhode Island, where he has honed his craft holding a variety of positions and cooking in a number of kitchens, from private country clubs to local Irish pubs.

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Established in 2005, Red Stripe Providence is located in fashionable Wayland Square and just minutes from the campuses of Brown University and Rhode Island School of Design. It features a newly expanded 1,650 sq. ft. private dining room, bar, and 70+ seat function space to accommodate a total of 170 diners.

Designed by award-winning Interior Designer Judd Brown, the restaurant sports a red outdoor awning, dark wood walls, high tin ceiling and striking black-and-white floor pattern that is Red Stripe’s signature brand.