Antonia Lofaso Says This Ingredient Swap Makes The Best Tartar Sauce
From her famous restaurants to her culinary expertise in cooking TV shows, Antonia Lofaso always impresses in the kitchen. While her affable personality greets people at the table, this sense of familiarity makes her approach to cooking appealing to the home chef. In this latest recipe reveal, Chef Antonia takes a refrigerator staple and transforms it in the most memorable way.
In many family kitchens, the concept of versatile ingredients is essential. While some chefs may have shelves of vinegar to use for a specific recipe, the reality is that this idea is impractical for the home cook. The versatility of the ingredients is the key.
From avoiding food waste to promoting culinary creativity, the versatile ingredients can help the home cook gain confidence in their kitchen. While that might not guarantee this family dinner is headlining on Food Network, it will be one that the family asks for time and time again.
What does Antonia Lofaso use in her best tartar sauce recipe?
Recently, Antonia Lofaso teamed up with Wallaby Organic for their Wallaby Culinary Dream contest. Through it program, the partnership aims to help budding chefs achieve their culinary ambitions. As part of this collaboration, Chef Antonia has created a special recipe based on Wallaby organic whole milk yogurt.
In a recent conversation with Chef Antonia, she shared her inspiration for this recipe. She empathetically said that she “loves this recipe”. Since this yogurt is so thick and creamy, she has found it to work perfectly in a tartar sauce.
Chef Antonia said that Wallaby Organic Whole Milk Yogurt adds a multi-dimensional layer to the tartar sauce. Instead of the traditional mayonnaise, yogurt makes the whole dish a little more “dynamic”.
From fried shrimp to layers of flavor, this dish will get everyone’s approval. And Chef Antonia even admitted that it was possible for him to appear in one of his restaurants.
Here’s how to prepare Chef Antonia Lofaso’s best tartar sauce recipe.
Crispy shrimps with tartar sauce by chef Antonia Lofaso
- Shrimps dressed in Wallaby organic whole milk yogurt tartare sauce with capers, dill, lemon, marinated fresno peppers and herbs
Shrimps & Breadcrumbs
- 16-20 shrimp, cleaned and peeled, tail on
- 2 cups lightly pulsed panko breadcrumbs in a food processor with 2T Old Bay seasoning
- 1 cup all-purpose flour
- 3 raw beaten eggs
- 5 cups of peanut oil (or any oil if you’re comfortable with shallow frying)
- Heat the oil to 350 degrees in a 14-inch sauté pan. Dip each shrimp individually in the flour then the egg then the panko. Fry the shrimp on both sides for about 2-3 minutes each until golden brown. Drain on paper towels and season with a pinch of salt.
- 2 cups Wallaby organic whole milk plain yogurt
- 2 hard-boiled eggs, peeled and grated
- 1T coarsely chopped capers
- 3T chopped dill
- 2T chopped Italian parsley
- 2T finely chopped shallots
- Juice of one whole ripe lemon plus 1T lemon zest
- 1 whole Persian cucumber, grated and squeezed excess water
- Salt and black pepper
- Combine all the ingredients in a bowl and set aside.
Marinated Fresno Chilis
- 2 fresno peppers, thinly sliced with a mandolin
- 1 cup of white vinegar
- 1 cup of salt
- 1 cup of sugar
- Heat the sugar, salt and vinegar in a small 1 liter saucepan until it begins to simmer and the solids dissolve. Pour the mixture over the peppers. Let the pickled peppers cool in the refrigerator until they are cold.
- 1 cup equal parts marinated fresno peppers, dill, torn basil, flat-leaf parsley
Assembling the crockery
- Add a spoonful of Wallaby Organic Whole Milk Tartar Sauce to a plate and place 5 shrimp on top. Garnish with marinated fresno peppers and herbs. Serve with your favorite chips – Chef Antonia’s are salt and vinegar!
Have you ever thought about using yogurt in a tartar sauce? Are you excited to try this recipe?