Gremolata is an herb condiment that adds tons of bright, bold, fresh flavor to any dish. Here, it’s tossed with tempura-battered and fried shrimp and green beans. They’re served alongside a creamy foolproof aioli, which features the same ingredients in the gremolata: lemon, parsley and garlic.
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup canola oil, plus more for frying
- 1 lemon, zested and juiced
- 1/2 cup flat-leaf parsley leaves and tender stems, finely minced, plus 1 cup left intact
- 2 cloves garlic, finely minced
- 2 large eggs, separated
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup rice flour
- 1 cup cold seltzer or club soda
- 1/2 pound green beans, trimmed
- 1/2 pound shrimp, shelled, deveined and tails intact
Instructions
- Heat 2 1/2 inches canola oil in a Dutch oven over medium heat until a deep-fry thermometer registers 375 degrees F. Line a rimmed baking sheet with paper towels.
- While the oil is heating, place the lemon zest, minced parsley and half of the garlic on one side on the prepared baking sheet.
- In a mini food processor, combine the remaining 1 cup parsley and minced garlic with the egg yolks and lemon juice. Process on high speed until the parsley is well incorporated. Add the 1/2 cup canola oil and pulse until the aioli is emulsified. Transfer to a medium bowl. While whisking, slowly stream in the olive oil, until the aioli has thickened. Season with salt and pepper. Set aside.
- Whip the egg whites in a large bowl with a handheld mixer until stiff peaks form, about 3 minutes. Whisk in the rice flour and seltzer.
- Dip the green beans into the tempura batter then remove with a slotted spoon or a spider, letting any excess batter drip off. Fry in batches (to prevent the beans from clumping together) until golden brown and crispy, 2 to 3 minutes. Transfer to the other side of the baking sheet to drain.
- Dip the shrimp in the batter, letting any excess drip off, and fry until golden and crispy, 2 to 3 minutes. Transfer to the baking sheet to drain.
- To make the gremolata, combine the minced parsley and garlic with the lemon zest in a small bowl. Toss together with a spoon until well incorporated.
- Combine the green bean tempura with 1/2 of the gremolata in a medium bowl; season with salt, toss to evenly coat, then transfer to a plate. Repeat with the shrimp tempura and remaining gremolata.
- Serve the tempura with the lemon-parsley aioli, for dipping. Enjoy!
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 240 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 66 mg |
| Sodium | 280 mg |
Reviews
This was AWESOME! I love all the components. The gremolata is perfect and really ups the wow factor for this super simple dish. We made these on New Year’s Eve as an appetizer- everyone loved. Thanks Elena- you’re always so creative