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Buffalo and Shrimp Fingers

17/11/2023

The “Buffalo and Shrimp Fingers” is a tasty and refined appetizer, perfect for an aperitif or as the start of a fish meal. The sweetness of the buffalo cheese pairs very well with the strong flavor of the shrimp, and together they create a very pleasant taste contrast. Let’s see the recipe.

Ingredients

  • 200 grams of buffalo mozzarella
  • 12 fresh shelled shrimp
  • Flour as needed
  • 1 egg
  • Breadcrumbs as needed
  • Salt and pepper as needed
  • Oil for frying
  • Fresh basil leaves for garnish (optional)

Preparation

  1. Begin by peeling the shrimp, removing the intestinal thread, and washing them well under running water.
  2. Dry the shrimp well with kitchen paper and set them aside.
  3. Cut the buffalo mozzarella into slices about 1 cm thick and then each slice into stick shapes, creating the “fingers”.
  4. Set up three deep plates for the breading: in the first, put some flour; in the second, beat the egg with a pinch of salt and pepper; and in the third, spread a generous amount of breadcrumbs.
  5. Dip each mozzarella stick first in the flour, then in the egg, and finally in the breadcrumbs, making sure it is well covered on all sides.
  6. Heat a generous amount of oil in a pan and when it has reached the right temperature, fry the sticks until they are golden on all sides.
  7. Drain them and place them on absorbent paper to remove the excess oil.
  8. In the same pan, cook the shrimp for about 2 minutes on each side or until they change color and become pink.

To serve, you can place a shrimp on top of each buffalo finger and secure them with a toothpick. Decorate the plate with basil leaves for a touch of color and freshness.

Curiosity

Buffalo mozzarella is a fresh cheese typical of Central and Southern Italy, particularly from Campania, and is appreciated for its soft texture and slightly tart flavor. The “fingers,” in this case, take their name from the finger-like shape, which makes them ideal to enjoy as finger food. Remember that buffalo mozzarella releases a lot of milk, so it’s important to dry it well before proceeding with the breading.