Spicy Creole Shrimp with a Tomato, Cucumber, and Fennel Salad

The spicy, Cajun flavor of the shrimp coupled with the delicate, crisp flavor of the Tomato, Cucumber, and Fennel Salad, with the flavorful texture of hominy spoonbread is a perfect summer meal.

Pan-Fried Shrimp with Creole Mayonnaise

By Cooking Light

2 1/4 ounces all-purpose flour (about 1/2 cup)

1 1/4 teaspoons salt-free Creole seasoning (such as Tony Chachere’s), divided (I prefer a Cajun seasoning and I add 2 teaspoons to the flour mixture and an additional 1 teaspoon to the mayonnaise mixture for a total of 3 teaspoons)

1/8 teaspoon salt

1/4 cup fat-free milk

3/4 cup dry breadcrumbs

1 1/2 pounds peeled and deveined large shrimp

3 tablespoons olive oil, divided

2 tablespoons canola mayonnaise

1 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce

Combine flour, 1 teaspoon Creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.

Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.

Combine mayonnaise, remaining Creole seasoning, Worcestershire, and hot sauce in a small bowl; stir with a whisk. Serve Creole mayonnaise with shrimp.

Tomato, Cucumber, and Fennel Salad

By Cooking Light

2 cups sliced cucumbers

½ cup cherry tomatoes

¼ cup sliced fennel bulb

1 ½ tablespoons lemon juice

1 tablespoon olive oil

1/8 teaspoon salt

1/8 teaspoon pepper

Mix lemon juice, olive oil, salt and pepper.  Pour dressing over vegetables; toss.

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One response to this post.

  1. […] Spicy Creole Shrimp with a Tomato, Cucumber, and Fennel Salad (cowtalesbyacowgirlcook.com) […]

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