Ingredients:
3 Tbs. Canola oil for frying
2 Bunches of Spinach, stemmed, rinsed well and dried
4 Garlic Cloves, thinly sliced
3lb. shrimp, peeled and deveined, tails intact
1 ½ Tbs. Tellicherry peppercorns, finely ground
Fleur de sel, to taste
Instructions:
In electric deep fryer, poour in oil to depth of 3", heat to 375°F according to manufacturer's instructions. Line baking sheet with paper towels.
Working in batches, fry spinach, turning once, until crisp, about 2 minutes per batch. Using slotted spoon, transfer spinach to prepared baking sheet to drain. Season with fleur de sel. Transfer fried spinach to platter.
Add garlic to fryer; fry until lightly browned and crisp, about 2 minutes. Drain on paper towels. Sprinkle garlic on spinach; cover to keep warm.
In large fry pan over high heat, warm 3 Tbs. oil. Working in batches, place shrimp in single layer in pan. Season with fleur de sel and pepper. Cook shrimp, turning once, until browned on both sides and opaque throughout, about 3 minutes per batch. Season with more fleur se sel and pepper.
Transfer shrimp to warmed serving bowl. Serve immediately with fried spinach. Serves 6.
Courtesy of Williams-Sonoma Kitchen.
