My love relationship with shrimps started a long time ago… and so every time I stumble upon a good shrimp recipe (or any kind for that matter), I immediately has the urge to try them and see if it somehow compares to the best shrimp dishes I have tasted in the past.

Here is a recipe from French Revolution Food by Kerry Saretsky.

Ingredients:

Rissoles

Vegetable oil for frying
12 8-12 count shrimp, peeled and deveined, tails on
12 sorrel leaves
12 sheets filo dough
Olive oil for brushing the filo dough
Salt

Artichoke Aïoli

1 clove garlic
4.5 ounces thawed frozen artichoke hearts (1/2 packet)
1/2 cup mayonnaise
Zest and juice 1/4 lemon

Procedure:

- Fill a cast iron skillet halfway up with vegetable oil. Bring to 330°F.

- You will make 4 stacks of filo, 3 sheets thick. Lay down 2 sheets of filo, brush thoroughly with olive oil, and place the final sheet on top. Cut into 3 equal strips. Then season the shrimp with salt. Place a shrimp on the edge of 1 strip of filo dough, leaving a slight border. Place the sorrel leaf on the shrimp, and then wrap in the dough, tucking in corners as you go. Repeat for all 12 shrimp.

- Fry the shrimp in 3 batches, 3 minutes per side. Drain on paper towel, and sprinkle with salt.

- Meanwhile, make the artichoke aïoli. Pulse the garlic in a mini food processor until it is smashed to smithereens. Then, add in the artichoke hearts, and pulse to rubble. Add the mayonnaise and lemon zest and juice, and some salt. Then pulse to a chunky paste. Serve the rissoles hot from the oil, with some of this cool aïoli.

Pair this up with a cup of steaming jasmine rice, or a greens salad, and you’re instantly going to have something delicious and elegant for dinner. The variety of ingredients put into this dish made it more appealing than complicated. Similar with the Chinese Camaron Rebosado, this dish is the French’s answer to deep fried batter shrimps recipes of the world.