In a plastic bag, toss the shrimp with the seasoned flour to coat them, transfer the shrimp to a large sieve, and shake off the excess flour. In a kettle heat 1 inch of the oil over moderately high heat until it registers 375 degrees on a deep-fat thermometer and in it fry the shrimp in batches, stirring occasionally, for 1 minute, or until they are just cooked through, transferring them as they are fried to paper towels to drain. In a bowl stir together the gingerroot, mayonnaise and mustard until the mixture is well combined and spread 1 tablespoon of the ginger mayonnaise on each pieces of toast. Arrange the radishes, alfalfa sprouts and shrimp decoratively on the toast and tuck a watercress sprig into each sandwich. Stir the lemon juice into the remaining mayonnaise and serve the sandwiches with the mayonnaise drizzled over them. Yield: 4 servings Per serving: 3578 Calories (kcal); 273g Total Fat; (66% calories from fat); 167g Protein; 140g Carbohydrate; 1138mg Cholesterol; 5513mg Sodium Food Exchanges: 8 Grain(Starch); 19 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 23 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9303 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1388g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1888 (76%)|
|Amt Per Serving||% DV|
|Total Fat 209.8g||280 %|
|Saturated Fat 30.5g||152 %|
|Monounsaturated Fat 57.9g|
|Polyunsanturated Fat 112g|
|Cholesterol 160.5mg||49 %|
|Sodium 5411.2mg||187 %|
|Potassium 179.8mg||5 %|
|Total Carbohydrate 152.4g||45 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 149.4g|
|Protein 9.5g||14 %|
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Calories per serving: 2468
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