Thursday, June 28, 2012

Fried Favorites


Cakes, Cookies and Chocolate are not my thing.  I taste them if they are offered and sometimes indulge in full servings if I am in the mood, but I don't seek them out.  I don't get sweet cravings.  I don't have to keep pieces of chocolate around to satisfy frequent sugar fixes.  Don't be too impressed, don't assume I have an iron will, and don't think for one second that I don't have "bad for you" cravings.  I do!  They are just of the saltier, crunchier variety.  When I am eating healthy and want to divert from that course/cheat, I always want fried food.  That is my ultimate weakness!

Because of this I am always excited when recipes like these appear in my favorite publication, Cooking Light.  It gives me a way to indulge without complete guilt - and I love it!  This recipe was very delicious.  I wasn't as excited about the mayo based dipping sauce (another thing I am not a big fan of is mayo) as my husband, but it was very good and the perfect compliment to the crunchy shrimp.

Pan-Fried Shrimp with Creole Mayo
Adapted from Cooking Light July 2011

 

Ingredients

  • 2 1/4 ounces all-purpose flour (about 1/2 cup)
  • 1 1/4 teaspoons Creole seasoning (such as Emeril's Essence), divided
  • 1/8 teaspoon salt
  • 1/4 cup fat-free milk
  • 3/4 cup dry breadcrumbs
  • 1 1/2 pounds peeled and deveined large shrimp
  • 3 tablespoons olive oil, divided
  • 2 tablespoons canola mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce

 

Preparation

1. Combine flour, 1 teaspoon 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 shrimp;



cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.




3. Combine mayonnaise, remaining Creole seasoning, Worcestershire, and hot sauce in a small bowl;



 stir with a whisk.



 Serve Creole mayonnaise with shrimp.



Click Here for My Adapted Printable Recipe

5 comments:

Christina @ This Woman Cooks! said...

Mmm fried shrimp! The mayo dip sounds really good too.

Shannon said...

This seems pretty simple and really tasty. I'm definitely giving this recipe a try. I LOVE the photo in your header--it's the best and always makes me smile!

Mary Ellen said...

I'm the exact same way - Halloween candy could sit around my house for months and I'd never touch it! But a bag of potato chips, forget it - gone right away!

justsoyouknow said...

I can't help but salivate here. Ahh shrimp is one of my faves, too bad that it is expensive.

portfolio optimization

Ashley's Cooking Adventures said...

I have never tried pan frying shrimp but these look too good not to try!