Pan-Fried Shrimp With Creole Mayonnaise - cooking recipe

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
Preparation
    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.
    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.
    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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