Crispy Fried Shrimp and Giardiniera
Ingredients
- 2 12-oz. jars vinegar-based giardiniera, drained (about 3 cups)
- 12 oz. large shrimp, peeled, deveined
- 2¼ cups cornstarch, divided
- ¾ cup plus 2 Tbsp. (110 g) all-purpose flour
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- 1 tsp. baking powder
- 1 cup vodka
- Vegetable oil (for frying; about 2 quarts)
- Flaky sea salt
- 1 garlic clove, finely grated
- ½ cup plus 2 Tbsp. mayonnaise
- 2 Tbsp. thinly sliced chives
- 1 tsp. finely grated lemon zest
- 2 tsp. fresh lemon juice
- ½ tsp. hot sauce (preferably Tabasco)
- ½ tsp. Worcestershire sauce
- ¼ tsp. Diamond Crystal or Morton kosher salt
- ¼ tsp. sugar
- Lemon wedges (for serving)
- A deep-fry thermometer
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