Friday, June 14, 2013

Pan-Fried Shrimp with Creole Mayonnaise

Makes 4 servings  (serving size: about 5 ounces of shrimp + 2 teaspoons creole mayonnaise)

2.25            ounces all-purpose flour (about 1/2 cup)
1-1/4          teaspoons salt-free Creole seasoning (such as Tony Chachere's), divided
1/8             teaspoon salt
1/4             cup fat-free milk
3/4             cup dry breadcrumbs
1-1/2          pounds peeled and deveined large shrimp 
3                tablespoons olive oil, divided
2                tablespoons canola mayonnaise
1                teaspoon Worcestershire sauce
1/4             teaspoon hot sauce

1.      Combine flour, 1 teaspoon Creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
2.      Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
3.      Combine mayonnaise, remaining Creole seasoning, Worcestershire, and hot sauce in a small bowl; stir with a whisk. Serve Creole mayonnaise with shrimp.

**Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.

Serve a lighter version of fried shrimp with a creamy Creole dipping sauce. Fresh, seasonal veggies make the perfect accompaniment.

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