Description
A gluten free chip made with shrimp shells, saffron, and tapioca.Summary
Seaquel Wild Mexican Shrimp – White Raw Shell-On
Seaquel Wild Mexican Shrimp – White Raw Shell-On
https://www.aquastar.com/shop/seaquel-wild-mexican-shrimp-white-raw-shell-on/
Recipe Level
Difficult
Cooking Time
Servings
multiple
Recipe rate
Rate Recipe
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 quarts shrimp shells, raw and washed in cold water
- 14 oz tapioca pearls
- 1 gallon water
- ½ cup shrimp powder
- 1 Tbsp saffron
- 3 cups canola oil for deep frying
- Pinch of salt
To make
Instructions
To make the Shrimp Powder:Bake the shells in a 350°F oven until dry and crispy, roughly 10—15 minutes. Transfer cooked and cooled shells to a blender and puree into a powder.
To make the Shrimp Chips:
In a large stock pot add the tapioca pearls and water, bring to a boil whisking often. Once mixture is boiling add the shrimp powder and saffron. Continue to boil and whisk until the tapioca is translucent, roughly 40 minutes. The mixture will be thick at this point so be careful when whisking. Remove from the heat and let cool slightly.
Transfer shrimp shell mixture onto a sheet pan that is lined with a nonstick silicone mat. Spread evenly over the entire pan and place into a 140°F oven for 12 hours to dehydrate. When the mixture is dehydrated it will break easily into pieces.
Break off some large pieces and deep fry in canola oil at 350°F degrees. The chips will puff up in a matter of seconds, remove from the oil and season with salt. Serve and enjoy!
