Barnlight Eatery Chicken Fried Shrimp
Our favorite recipe from the Barnlight Eatery in Frisco is the ultimate comfort food! Serve it with a delicious side of sauteed spinach and french onion pasta!
Ingredients
Batter
- 1 cup flour
- 1 cup water
- 2 oz. CORN STARCH
- 1 Tbsp. salt
- 2 oz. buttermilk powder
- 1 cup flour, reserve
Chipotle Apricot Sauce
- 1 cup Apricot preserves
- 4 oz. seasoned rice wine vinegar
- 1 oz. Chipotle Peppers in Adobo
Remoulade Sauce
- 1 cup mayonnaise
- 1/4 cup Dill pickles
- 1/4 cup pickle juice
- 1 oz. lime juice
- 1/2 yellow onion -- chopped
- 1 oz. creole mustard
- 5 sprigs Italian Flat Leaf Parsley
Sautéed Spinach
- 1 shallot, chopped
- 2 tsp. Salad oil
- Salt to taste
- 3 cups spinach
French Onion Pasta
- 2 yellow onions, julienne
- 4 oz. butter
- 1 tsp. dried thyme
- 3 cups beef stock
- 4 oz. Calvados Brandy
- 2 cups heavy cream
- 4 oz. White cheese, grated
- 2 cups Gemelli Pasta
Instructions
Batter
- Combine all ingredients and mix.
- Reserve in the refrigerator.
- Add shrimp to flour, shake and add to the batter then back in the flour.
- Fry at 350 degrees until golden brown.
Chipotle Apricot Sauce
- Combine all ingredients, puree and chill.
Remoulade
- Combine all ingredients except parsley and puree.
- Add chopped parsley and chill.
Sautéed Spinach
- Heat oil in a pan.
- Add shallots and sauté briefly.
- Add spinach, toss, and season with salt.
French Onion Pasta
- Cook pasta al dente, chill and reserve.
- Sweat onions in butter on low until translucent and caramelized.
- Deglaze with calvados, add stock and thyme and reduce to au sec.
- Add heavy cream and simmer ten minutes.
- Remove from heat, strain and add cheese.
- Add sauce to a sauté pan bring to a boil and add pasta to heat thoroughly.
- Portion and top with toasted bread crumbs.
Notes
This recipe is provided courtesy of Barnlight Eatery in Frisco.
Tried this recipe?Let us know how it was!