Crispy Mustard Shrimp Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe comes from the Pritchard Estate that I purchased in 1994 in Denton, Texas. Enjoy Ingredients:
1 cup diced apples |
1 cup thinly sliced crosswise endive |
1 cup thinly sliced celery |
1/2 cup honey mustard |
1-1/2 teaspoons white wine vinegar |
1 teaspoon water |
salt and freshly ground white pepper to taste |
20 large shrimp peeled and deveined |
salt and freshly ground white pepper |
2 eggs |
1 tablespoon dijon mustard |
1/4 cup all purpose flour |
1 cup crispy rice cereal |
3/4 cup cornflakes |
vegetable oil for frying |
1 lemon cut into wedges |
Directions:
1. In medium bowl combine apples, endive and celery.
2. In separate bowl whisk together mustard, vinegar and water.
3. Toss apple mixture with 3-1/2 teaspoons of the dressing and season with salt and pepper.
4. Season shrimp with salt and white pepper.
5. Lightly beat eggs with the mustard.
6. In a medium bowl crush crisped rice and cornflakes into tiny crumbs.
7. Dip each shrimp first into the flour then the egg then the cereal mixture.
8. Set aside on a plate until ready to fry.
9. Pour 2” of vegetable oil into a deep pot or casserole and heat oil to 350.
10. Fry shrimps in batches until golden brown about 3 minutes.
11. Remove and drain on plate lined with paper towels.
12. To serve mound some of the salad on center of each of 4 plates then place 5 shrimp around salad.
13. Garnish with lemon wedge and drizzle remaining dressing over top.
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