CORNMEAL CRUSTED SHRIMP WITH SPICY 3-2-1 SAUCE AND CHAYOTE SALAD
Steps:
- Preheat a fryer to 375 degrees F.
- Dredge the shrimp in flour/pepper, then egg, last cornmeal. Fry until golden brown and delicious, about 4 minutes. Drain and season with salt and pepper.
- On a plate, place a small amount of the salad in the middle. Surround the salad with the sauce and place 5 shrimp leaning against the salad.
- In a non-reactive saute pan coated lightly with oil, saute jalapenos, garlic, and ginger until brown, about 4 minutes. Add sugar and deglaze with vinegar and soy. Reduce by 50 percent and add tomatoes and butter. Check for seasoning.
- In a bowl, whisk together the mustard, juice and oil. Add the zest and toss with the chayote, and scallions. Season with salt and pepper. This should be done 10 minutes before serving.
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[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Abdulrahim Salihu
[email protected]I had some trouble finding chayote, so I used jicama instead. It worked out well, and the salad was still very refreshing.
Andrew Nemechek
[email protected]This recipe was a bit too bland for my taste. I think next time I'll add more spices to the cornmeal crust and the sauce.
Wilkister Sheny
[email protected]The shrimp were a bit overcooked, but the sauce was delicious. I'll definitely try this recipe again, but I'll be more careful not to overcook the shrimp.
Shiraz Mangal
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less cayenne pepper in the sauce.
Keno Campbell
[email protected]I'm not a huge fan of shrimp, but I thought this dish was delicious. The cornmeal crust was crispy and flavorful, and the sauce was the perfect balance of sweet and spicy.
Non Saha
[email protected]This recipe is a keeper! The shrimp were cooked to perfection, and the sauce was amazing. I will definitely be making this again.
Kyleigh Butler
[email protected]I've made this dish several times, and it always turns out great. It's a great way to use up leftover shrimp, and the sauce is so versatile. I've used it on chicken, fish, and even vegetables.
Anna berry
[email protected]This is one of my favorite shrimp recipes. I love the crispy cornmeal crust and the flavorful sauce. I also appreciate that the recipe is relatively easy to make.
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[email protected]I made this dish for a party, and it was a huge success! Everyone loved the shrimp, and they couldn't get enough of the sauce. I'm so glad I found this recipe.
Demetrius Franklyn
[email protected]Overall, I thought this recipe was excellent. It was easy to follow, the ingredients were easy to find, and the results were delicious. I will definitely be making this dish again.
safikul safikul
[email protected]The chayote salad was a nice touch, and it helped to balance out the richness of the shrimp and sauce. I also appreciated that the recipe included a make-ahead option for the sauce, which saved me time on the day I cooked the dish.
ekram Awol
[email protected]I was pleasantly surprised by how well the cornmeal crust held up during frying. The shrimp stayed crispy and juicy, and the crust added a nice crunch. The sauce was also very good, with just the right amount of heat.
Gladys Fregillana
[email protected]This dish was an absolute hit! The shrimp were crispy and flavorful, the sauce was the perfect blend of sweet and spicy, and the chayote salad was a refreshing complement. I highly recommend this recipe to anyone looking for a delicious and easy-to-m