Best 4 Cornmeal Crusted Shrimp With Spicy 3 2 1 Sauce And Chayote Salad Recipes

CHAYOTE SALAD

Steps:

• Toss together in a bowl. Turn out onto a platter and sprinkle with more salt and pepper.;

CORNMEAL-BATTER SHRIMP

Steps:

• Heat 2 inches peanut or neutral oil in a deep pan to 350.
• Slice 1 pound peeled shrimp lengthwise.
• Combine 1 cup milk with 1 whole egg, and beat.
• Dip shrimp in the liquid, then dredge in a mixture of 1 cup cornmeal and 1/2 cup flour.
• Fry, less than 5 minutes.
• Drain on paper towels.

CAPTAIN CRUNCH AND CORNMEAL SHRIMP

Steps:

• Line a baking sheet with waxed paper.
• Whisk beer, masa flour, egg, sugar, and baking powder together in a bowl until beer batter is smooth. Place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.
• Dredge shrimp through cornmeal, holding shrimp by the tail; shake off excess cornmeal. Dip shrimp in beer batter, allowing excess to drip back into batter. Roll shrimp in the crushed cereal until evenly coated. Arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Working in batches, fry shrimp in the hot oil, turning once, until golden brown, 2 to 3 minutes. Transfer cooked shrimp to a paper towel-lined plate using tongs.
• Stir marmalade and mustard together in a bowl until sauce is smooth. Serve cooked shrimp alongside dipping sauce.

CONFETTI CORN BREAD–CRUSTED SHRIMP IN CREOLE FILLING

Steps:

• To prepare the filling, melt the butter in a large sauté pan or skillet over high heat. Add the onion, celery, and green bell peppers. Cook until the vegetables are tender, about 3 minutes. Stir in the garlic and Creole seasoning, and cook until the garlic is fragrant, about 1 minute. Sprinkle the flour over the vegetables and stir constantly, about 2 minutes, until slightly thickened. Add the diced tomatoes, tomato sauce, chicken broth, and bay leaf. Stir and bring to a simmer. Reduce the heat to medium, cover the pan with a lid, and cook for 5 minutes. Add the shrimp and heat through, about 2 minutes. Remove the bay leaf and pour the filling into an 8-by-8-inch square or round baking dish. Set aside in a warm area, while preparing the topping.
• To prepare the topping, preheat the oven to 375°F. Put the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Whip on medium speed until light and fluffy, about 2 minutes. Incorporate the eggs one at a time and mix until smooth. Add the green chiles, creamed corn, red and green bell peppers, the flour, cornmeal, baking powder, and salt. Mix on low speed until the mixture forms a soft batter.
• Carefully dollop the corn bread batter over the filling. Using an offset metal spatula, spread the batter smoothly across the top of the casserole, forming a thin layer. Place the baking dish on a baking sheet in the center of the oven. Bake until the topping is golden brown and the filling is bubbling around the edges, about 40 minutes. Remove from the oven to a cooling rack. Cut through the corn bread with a small knife. Scoop 6 to 8 generous portions of the filling and the corn bread into large soup bowls or onto plates.