 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
A fruity dipping sauce adds to the fun of this simply wonderful, fast-fixing entree from Ann Nace of Perkasie, Pennsylvania. Ingredients:
1 egg |
2 tablespoons water |
3/4 cup dry bread crumbs |
1-1/2 teaspoons curry powder |
1/4 teaspoon salt |
dash pepper |
1 pound uncooked medium shrimp, peeled and deveined |
2 tablespoons butter, melted |
marmalade dipping sauce: |
2 garlic cloves, minced |
1/2 cup orange marmalade spreadable fruit |
2 tablespoons reduced-sodium soy sauce |
1/8 teaspoon ground ginger |
1 teaspoon cornstarch |
2 tablespoons lemon juice |
Directions:
1. In a shallow bowl, beat egg and water. In another bowl, combine the bread crumbs, curry, salt and pepper. Dip shrimp in egg mixture, then roll in crumb mixture.
2. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with butter. Bake at 400° for 7-9 minutes on each side or until golden brown.
3. In a small saucepan coated with cooking spray, cook garlic over medium heat for 1 minute. Add spreadable fruit, soy sauce and ginger. Bring to a boil. Combine cornstarch and lemon juice until smooth; stir into pan. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with shrimp. Yield: 4 servings (1/2 cup sauce).
|
|