Gilligan's Gourmet: July 4th firecracker shrimp

One of my fondest memories of living in New York was watching the July 4th fireworks from the Brooklyn Bridge; this was in the pre Giuliani and Bloomberg years so we had beer and pot.

I guess you would be lucky to get away with a Marlboro Light and a Red Bull these days. Plus, if you are on the Brooklyn Bridge you won’t get to see much this year as the Macy’s 35th annual firework display will be on the Hudson River.

The Hudson River location is sure to once again disappoint people in Brooklyn, Queens, Roosevelt Island and the east side of Manhattan, who in the past had great views.

Last summer they were moved to the Hudson to celebrate the 400th anniversary of Henry Hudson’s voyage and they will be there again this year.

You will have a great view if you live in New Jersey though.

This year is the 125th anniversary of the Statue of Liberty and the United States’ 235th Independence Day.

If you can’t make it Hoboken, try making some fireworks in the kitchen {not real fireworks though as they are banned}

FIRECRACKER SHRIMP

Makes 12 pieces
This easy recipe for Firecracker Shrimp can be prepared a day ahead of time and then deep-fried just after your guests arrive.

Ingredients:
12 large shrimp, in the shell
1 teaspoon salt
½ teaspoon garlic salt, divided
4 sheets spring roll wrappers
24 carrot strips (3 X 1/4 inch)
1 egg, beaten

Dipping Sauce:
¼ cup mayonnaise
2 tablespoons hot pepper sauce
{you can also use sweet chili sauce that is available in most Asian markets}
3 cups vegetable oil for deep-frying

Method:

Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt.

Cut each spring roll wrapper into thirds, making 3 long narrow strips.

Place the carrot strips in a small bowl, sprinkle with remaining ¼ teaspoon garlic salt, and set aside.

Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp up tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrots from the other - to resemble a firecracker! Continue the process until all the wrappers are rolled with the shrimp and carrots.

To make a dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside.

In a wok or saucepan, heat the vegetable oil to 350 degrees F.

Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with the dipping sauce.

Here’s a smashing drink to celebrate the holiday, I like to call it…
Drunk on the 4th of July

Ingredients
1 ounce watermelon schnapps
1 big splash cranberry juice
1 very thin slice jalapeno or serrano pepper
1 slice lemon
1 slice lime
1 ½ ounces tequila
¼ ounce blue curacao
½ ounce simple syrup
Watermelon wedge, for garnish

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Nster.com