Open-Faced Fried Shrimp Sandwiches with Ginger Mayonnaise

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Try this Open-Faced Fried Shrimp Sandwiches with Ginger Mayonnaise recipe, or contribute your own.


; cayenne
6 tb Dijon-style mustard
All-purpose flour seasoned
Vegetable oil for deep
8 Watercress sprigs for
1 1/3 c Mayonnaise
4 tb Minced peeled fresh
1 1/2 lb Small shrimp; shelled
20 Radishes; trimmed and sliced
2 c Lightly packed alfalfa
8 sl Rye bread; toasted lightly
; thin
4 ts Fresh lemon juice; or to

Original recipe makes 1 servings



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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