Potato Encrusted Fried Shrimp with an Onion Sherbet Dipping Sauce

When Hilary from Baking Bad posted a month ago that she wanted to do a Chopped Challenge on her blog I was all over it. I don't watch many cooking shows (or much tv before 9pm for that matter) but I was introduced to the show Chopped on The Food Network when visiting my Mom in FL last year. Her and her husband are AVID TFN watchers and this show came on during one of our visits. I have to say that the show really intrigued me. The contestants are given 4 ingredients (most of the time they're really "out there") and they have to make an appetizer, meal and dessert course. With each course, one contestant is eliminated, leaving only 2 contestants to make the dessert course where the panel of judges get to decide who gets Chopped and who is the winner. I love to watch the creative juices flow as they decide what it is they're going to make with what they are given. 


So with this challenge, we were given 4 ingredients. 
1. Instant Mashed Potatoes (which I've NEVER purchased, let alone eaten in my life...well except for the time we had to make them at Johnson & Wales while I was in college for the dorm students!)
2. Shrimp...Which was going to be a little tricky since I don't eat any fish/shellfish. I had to rely solely on my "guinea pigs" ;)
3. Fruit Roll Ups...Here we go, this was going to be the tricky part
4. Pearl Onions...Again, don't eat these either. 


So this is what I came up with. The Verdict was that the shrimp were INCREDIBLE and the potato coating was extremely tasty. The Onion Sherbet Dipping Sauce was "ok" but a little sweet for my family's taste. This is what I used, so you be the judge! :)

Potato Encrusted Fried Shrimp with an Onion Sherbet Dipping Sauce
1lb. Extra Large Shrimp (21-25), cleaned and deveined
1-7oz Box Instant Mashed Potatoes
1 Orange, zest only
1 tbsp. Fresh Thyme
Egg Wash (2 eggs + 1/4 c. 2% Milk)
1 c. All-Purpose Flour
Canola Oil, for frying

Prepare three separate bowls. One for the flour and one for the egg wash. In the third bowl, mix together the instant potatoes, orange zest and thyme. Dip each piece of shrimp first into the flour, then egg wash, then into the potato mixture. Pour approximately 1" of oil into a large frying pan and heat. Carefully place shrimp into the hot oil and fry until both sides are golden brown and shrimp is white in color and cooked through. Drain on paper towels or brown paper bag to remove any excess oil. Serve with Onion Sherbet Dipping Sauce.


Onion Sherbet Dipping Sauce
1-9oz. Package Frozen Pearl Onions in Cream Sauce, defrosted
4 Fruity Ice Cream Fruit Roll Ups (Orange, Strawberry, Raspberry)
1/4 tsp. Dried Thyme
1/2 Orange, juice only
1 tbsp. Balsamic Pear Vinegar


In a small saucepan, add all of the ingredients and stir until the fruit roll ups have melted. Pour into a blender and liquify. Strain the sauce through a sieve and reheat sauce. Serve with shrimp. 


This recipe will be judged by anyone that goes to the Baking Bad website. This week she will be featuring all of the contestant entries. So head on over there this week grab a cup of coffee or tea and plan to stay a while because Hilary has some wonderful recipes of her own over there. You will be able to vote for the entries and I'll keep you posted as to when the voting will begin! (JUDGING OVER)




Enjoy!