Cornmeal-Cumin-crusted Shrimp with Red Pepper-Chipotle Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/4 pounds large unpeeled fresh shrimp |
1/3 cup cornstarch |
1 teaspoon salt |
3 large egg whites |
1 1/2 tablespoons minced chipotle peppers in adobo sauce |
1 cup yellow cornmeal |
2 tablespoons ground cumin |
peanut oil |
red pepper-chipotle dipping sauce |
garnish: lemon wedges, fresh cilantro |
Directions:
1. Peel shrimp, and devein, if desired; set aside.
2. Combine cornstarch and salt in a large zip-top plastic bag. Whisk together egg whites and peppers in a shallow dish. Combine cornmeal and cumin in a shallow dish.
3. Place shrimp in bag with cornstarch mixture; shake to coat well. Dip in egg white mixture, and roll in cornmeal mixture. Fry shrimp, in batches, in 2 inches hot oil (350°) until golden. Serve with Red Pepper-Chipotle Dipping Sauce, and garnish, if desired.
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