Friday, July 1, 2011

Pan Fried Shrimp with Creole Mayo

I made this tonight and served it with cucumber, tomato, and leek salad and homemade garlic potato salad. It was the perfect summer meal (other than the frying). Seriously though, the taste far outweighed the inconvenience of frying.

1/2 c all-purpose flour
1 1/4 tsp Creole seasoning (such as Tony Chachere's)
1/8 tsp salt
1/4 c fat-free buttermilk
3/4 c dry breadcrumbs
1 lb peeled and deveined large shrimp
1/4 c vegetable oil
2 tbsp mayonnaise
  1. Combine flour, 1 tsp Creole seasoning, and salt in a shallow dish. Pour buttermilk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake of excess breading.

  2. Heat a large nonstick skillet over medium-high heat. Add half of the oil to pan and bring up to temperature. Add half of shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.

  3. Combine mayonnaise and remaining Creole seasoning in a small bowl. Serve Creole mayonnaise with shrimp.
Mmmmmmmmm. Yummy!

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