Pan-Fried Shrimp With Creole Mayonnaise |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A Cooking Light Magazine recipe - a lighter version of fried shrimp and a delicious dipping sauce to go with it. Ingredients:
2 1/4 ounces all-purpose flour (about 1/2 cup) |
1 1/4 teaspoons salt-free creole seasoning, divided (such as tony chachere's) |
1/8 teaspoon salt |
1/4 cup nonfat milk |
3/4 cup dry breadcrumbs |
1 1/2 lbs large shrimp, peeled and deveined |
3 tablespoons olive oil, divided |
2 tablespoons canola mayonnaise |
1 teaspoon worcestershire sauce |
1/4 teaspoon hot sauce |
Directions:
1. Combine flour, 1 teaspoons 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 the shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
3. Combine mayonnaise, remaining creole seasoning, worchestershire and hot sauce in a small bowl; stir with a whisk. Serve creole mayonnaise with shrimp.
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