I came across this recipe online and knew I gotta give it a go. Shrimps dredged in flour seasoned with creole mix, dipped in milk, coated in breadcrumbs then pan-fried. The creole seasoning was what enticed me. I am familiar with Cajun cuisine and love it actually. Truth be known, I did not know that these two types of cooking, though both have same French heritage, each has a distinct characteristic when it comes to preparing certain dishes. Both cultures take pride in their food and take their cooking seriously. Both love to entertain and food is definitely an expression of celebrating life. I have read somewhere that one way to differentiate one food culture from the other is this : Creole feeds one family with three chickens and a Cajun feeds three families with one chicken. ( Creole vs Cajun )
Perfect dipping sauce for these crispy shrimps is the mayonnaise with Worcestershire sauce, Tabasco and creole seasoning. If creole seasoning mix is not readily available, you can make your own mix using this recipe, Creole Seasoning Blend.
- 1/2 cup plain flour
- 1 1/4 teaspoons Creole seasoning
- 1/8 teaspoon salt
- 1/4 cup fat-free milk
- 3/4 cup dry breadcrumbs
- 1 kg peeled and deveined large shrimps
- 3 tablespoons olive oil
- 1/2 cup mayonnaise
- Worcestershire sauce, according to taste
- hot sauce, according to taste
1. Combine flour, 1 teaspoon Creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimps in flour mixture; dip in milk. Dredge shrimps in breadcrumbs; shake off excess breading.
2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of shrimps; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimps.
Serve this with a simple fennel and tomato wedges salad and you are in for one delightful meal.Recipe from myrecipes.com