This starter gets a double dose of cayenne � in the cornmeal coating for the shrimp and in the garlicky mayonnaise dip.
Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and mustard in small bowl to blend. (Can be made 1 day ahead. Cover tightly with plastic wrap; refrigerate.)
Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 375?F. Mix cornmeal, salt and 1/2 teaspoon cayenne in medium bowl. Add shrimp to cowl; toss to coat. Working in batches, add shrimp to hot oil and deep-fry until shrimp are golden and opaque in center, about 1 1/2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain.
Place aioli in center of platter; surround with shrimp and serve.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 181 | ||
Calories from Fat: 22 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 221.1mg | 68 % | |
Sodium 264.8mg | 9 % | |
Potassium 267.1mg | 7 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 12.1g | ||
Protein 25.2g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 181
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