Ingredients
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2 1/4
-
1 1/4
-
1/8
-
1/4
-
3/4
-
1 1/2
-
3
-
2
-
1
-
1/4
-
-
-
-
-
Directions
Pan-Fried Shrimp With Creole Mayonnaise, A Cooking Light Magazine recipe — a lighter version of fried shrimp and a delicious dipping sauce to go with it , Winner, winner, shrimp dinner! This recipe deserves its own saying It’s so tasty!! We loved the crispy, flavorful shrimp! The only change I’ll make next time is to decrease the Worcestershire sauce amount in the dipping sauce Everything else was perfect for us Thank you for posting! I’m putting this recipe into my Best of 2019 file , We loved these shrimp and the creole mayonnaise We used Patagonian wild shrimp and they turned out great I followed the recipe exactly and ran out of the flour mixture, milk and bread crumbs For the amount of shrimp the flour milk and bread crumbs need to be doubled or tripled Thank you for a great tasting shrimp and sauce
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Steps
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1
Done
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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
Done
|
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
Done
|
Combine Mayonnaise, Remaining Creole Seasoning, Worchestershire and Hot Sauce in a Small Bowl; Stir With a Whisk. Serve Creole Mayonnaise With Shrimp. |
