Cornmeal Crusted Shrimp With Spicy 3-2-1 Sauce And Chayote Salad
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Cornmeal1
Salt1 cup
Canola Oil1 tbsp
Garlic (minced)1 tbsp
Ginger (minced)1 cup
Sugar1 cup
Rice Vinegar1 cup
Soy Sauce2 medium
Tomatoes (1/4-inch dice)2 tbsps
Butter1 tbsp
Dijon MustardDirections:
1
Preheat a fryer to 375 degrees F
2
Dredge the shrimp in flour/pepper, then egg, last cornmeal
3
Fry until golden brown and delicious, about 4 minutes
4
Drain and season with salt and pepper
5
On a plate, place a small amount of the salad in the middle
6
Surround the salad with the sauce and place 5 shrimp leaning against the salad
7
In a non-reactive saute pan coated lightly with oil, saute jalapenos, garlic, and ginger until brown, about 4 minutes
8
Add sugar and deglaze with vinegar and soy
9
Reduce by 50 percent and add tomatoes and butter
10
Check for seasoning
11
In a bowl, whisk together the mustard, juice and oil
12
Add the zest and toss with the chayote, and scallions
13
Season with salt and pepper
14
This should be done 10 minutes before serving