I found this recipe in an issue of Cooking Light magazine lying around my parents' house and cooked it for my family while I was visiting home. It was definitely a success! This recipe is really simple and quick for both pan-fried shrimp and a dipping sauce with a hint of creole seasoning to give it just a little spice. The measurements in this recipe are pretty mild as far as spice goes, so if you're a super spicy kind of person I recommend doubling the amounts of creole seasoning.
So one problem I came across was getting the breading to stick on the shrimp, so I wound up adding a bit of flour and bread crumbs mixture to the pan and drizzling a bit of olive oil over it all to help it stick a little better. Also, the more olive oil you add to the skillet, the more golden brown it will cook!
Also, since I made this for my family I will keep the family-sized portion recipe, however when I make this for myself I plan on quartering or thirding the ingredient amounts to give myself 2 portions. I'm really big on cooking 2 servings for dinner and saving the second serving for the next day's lunch, it's really convenient so I can get back to school/work on time and not worry about cooking something fresh!
Ingredients:
(Serves 4-6)
- 1/2 cup flour
- 1 1/4 tsp Creole seasoning (Tony Chachere), divided
- 1/8 tsp salt
- 1/4 cup milk
- 3/4 cup dry breadcrumbs
- 1 1/2 pounds peeled and deveined large shrimp
- 3 tbs olive oil, divided
- 2 tbs mayonnaise
- 1 tsp Worcestershire sauce
- 1/4 tsp hot sauce
Directions:
- Combine flour, 1tsp Creole seasoning, salt in shallow dish. Pour milk in shallow dish. Place breadcrumbs in shallow dish. Dredge shrimp in the three dishes in order listed.
- Heat large non-stick skillet over med-high heat. Add 1-1/2 tbs olive oil. Add half of shrimp. Cook 2 minutes on each side or until done. Repeat with remaining oil and shrimp.
- Combine mayo, remaining Creole seasoning, Worcestershire and hot sauce in small bowl with whisk. Serve sauce with shrimp.
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