Happy Friday! I am seriously counting down the days (I think it’s 48 days from today) until I graduate with my bachelor’s degree. I am really enjoying two of my classes right now and I don’t mind the assignments (even when they’re 15 page essays) but my other two classes are nightmarish. There’s nothing worse than having to learn and write about things that you have no interest in or don’t remotely comprehend (like the chemical processes of a postmortem body, why is a BIO class required for my degree?!?!?). Then I’ll finish up my culinary degree, hopefully in one semester, and I’ll forever be done with school! Unless for some insane reason I decide to do graduate school, but I seriously don’t think that will be in my near future. I can’t wait for the day when my desk is only covered with food-related books, notes, and binders instead of academic textbooks, notes, and binders.
Taste: Slightly spicy without overwhelming the shrimp.
Texture: Best part! Crunchy on the outside, tender on the inside.
Ease: You can make this for dinner tonight.
Appearance: Don’t you want to take a shrimp and dunk it into that spicy mayo then pop it in your mouth??
Pros: Easy and delicious.
Cons: Leaves your kitchen smelling like oil if your hood vent blows like mine does.
Would I make this again? Yes! I might play around with the flavors a bit.
How to make Pan-Fried Shrimp with Creole Mayonnaise
1/2 cup all-purpose flour
1 1/4 teaspoons salt-free Creole seasoning, 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 canola oil, divided
2 tablespoons canola mayonnaise
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
Combine the flour, 1 teaspoon of the Creole seasoning, and salt in a shallow dish. Pour the milk into a shallow dish. Place the breadcrumbs in a shallow dish.
Dredge the shrimp in the flour mixture then dip in the milk. Dredge shrimp in the breadcrumbs, shaking off excess breadcrumbs, before placing on a plate.
Heat 1 1/2 tablespoons of the oil in large skillet over medium-high heat. Add half of the shrimp to the pan, cook about 2 minutes per side, until golden brown and cooked through. Repeat procedure with remaining oil and shrimp.
In a small bowl whisk together the mayonnaise, remaining 1/4 teaspoon Creole seasoning, Worcestershire, and hot sauce. Serve with shrimp.
From Cooking Light July 2011
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