Crispy Shrimp with Remoulade
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Don't get scared off by a fancy-sounding word like "remoulade." It has a similar taste to tartar sauce but originated in France. If you're looking to really impress the family, this recipe sounds super difficult, but really, you can get it ready to go in about 30 minutes. Our Crispy Shrimp with Remoulade is versatile, too, 'cause we can use any leftover sauce for another recipe.
What You'll Need
- 2/3 cup mayonnaise
- 1/3 cup Dijon mustard with horseradish
- 1 scallion, minced
- 1 tablespoon drained capers
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 cups panko (Japanese) bread crumbs
- 1 pound peeled and deveined uncooked large shrimp (1-1/2 pounds unpeeled)
- 3 large egg whites, beaten
- 1/2 cup canola oil
What to Do
- Stir together first 5 ingredients in a small bowl to make remoulade sauce; set aside.
- Place bread crumbs in a shallow dish. Dip shrimp in egg whites; dredge in panko.
- Heat oil in a large nonstick skillet over medium-high heat. Cook shrimp in batches 3 minutes on each side or until golden. Serve with remoulade sauce.
Note: For a variation, serve up these crispy shrimp po'boy style! Just slather the remoulade on your favorite hoagies, and add shrimp and shredded lettuce. Remoulade is a tangy mayonnaise-based French sauce that's flavored with mustard and sometimes capers, as we do here.
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