[Sca-cooks] butter fried shrimp

[Euriol of Lothian]

This was based on the translation of Rumpolt's, Ein New Kochbuck, #16 found
at
(http://clem.mscd.edu/~grasse/GK_fish1.htm)

Original Recipe:
Wenn die Krebs klein seind/ so dreh das fo:erder am Schwantz herausz/ 
nim{m} die Oberschalen davon hinweg/ lasz die Schalen am Schwantz 
hengen/ pfeffers/ Saltzs vnd Mehls wol/ backs ausz der heiszen Butter/ gibs 
trucken also warm auff ein Tisch/ bestra:ew es mit einem Jngwer/ so ist es
gut 
vnd wolgeschmack.

English Translation:
If the crawfish are small/ so twist the front away from the tail/ 
take the shells away/ (but) leave the shell attached at the tail/ 
pepper/ salt and flour (them) well/ bake (fry) them in the hot butter/ give 
dry and warm to a table/ sprinkle it with ginger/ so it is good 
and welltasting.

My Interpretaton:
Serves 8
1 pound raw shrimp, peeled with tails left on and drained.
1 cup flour
2 tbsp ground black pepper
1  tbsp salt
½ cup butter
1 tbsp freshly grated ginger

Combine flour, pepper and salt in medium size bowl. Dredge shrimp in flour
mixture. Leave shrimp in flour until flour about shrimp becomes moist (about
20 minutes). Place skillet over medium heat, add butter until butter is
melted. Remove excess flour from shrimp and put in hot skillet. Cook until
all shrimp meat has turned from gray to pink. Toss with freshly grated
ginger,  then serve.

Euriol

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Stefan li Rous
Sent: Friday, November 21, 2008 3:00 AM
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] butter fried shrimp

Euriol mentioned:
<<<  also did a butter fried shrimp recipe where it was dressed in  
seasoned flour before it was fried, then fresh ginger was grated  
right over the top. >>>

Was this based on a period recipe? I'm probably mis-remembering, but  
I thought use of flour this way was out of period, although it may  
have just been late period.

Was the ginger grated over the top after or before cooking?  Why did  
you choose fresh ginger? I thought that most ginger was pretty dry by  
the time it reached Europe.

Sounds wonderful.  I'll have to try this sometime.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****


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