Monday , 29 May 2017

Crispy Cajun Shrimp with Spicy Remoulade

I actually used to hate shrimp.  I know, very un-Filipino of me, but there it was.  When we used to get combo fried rice, etc. I would always just pick the shrimp out and give it to my mom or whatever family member happened to be around.

Now though, I’ve been having fun experimenting – although I’ve noticed that you have to be super careful to avoid overcooking them and ending up with tough, rubbery shrimp on your plate – yes this happened and no I wasn’t cooking them when it did, although I’m not pointing any fingers here (you know who you are) :P.

Take this dish as an example, I kept it pretty basic, relying on Cajun seasoning along with a simple and quick breading that had dinner on the table in a flash.  Continuing on with the Cajun theme, I made a rémoulade sauce to dip the shrimp in.  Finally, I rounded the meal out with a side of black-eyed peas and swiss chard that I topped with a local cheese, appropriately named ‘Big John’s Cajun Cheese’.

Crispy Cajun Shrimp with Spicy Remoulade

Servings: 2

Calories per serving: 358

Fat per serving: 14.1

Crispy Cajun Shrimp with Spicy Remoulade

Ingredients

    For the Shrimp
  • ¼ cup + 2 Tbsp whole wheat panko (Japanese breadcrumbs), divided
  • ½ Tbsp chopped fresh parsley
  • 2 tsp – 1 ½ Tbsp Cajun seasoning (how spicy do you like it?)
  • 1 Tbsp cornstarch
  • 1 large egg white, lightly beaten
  • ½ lb – ¾ lb shrimp, peeled, deveined, tails left on
  • Dash of salt & pepper
  • 1 Tbsp olive oil
  • For the remoulade
  • 2 ½ Tbsp nonfat greek yogurt
  • 2 ½ Tbsp reduced fat olive oil mayo
  • 1 clove of garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp ketchup
  • 1 tsp lemon juice
  • 1 tsp Worcestershire
  • 1 1/2 tsp hot sauce (use American hot sauce)
  • 1 tsp sweet pickle relish
  • 1/2 tsp hot smoked paprika
  • Dash of onion powder, salt and pepper (to taste)

Preparation

  1. In a mini food processor, combine 2 Tbsp whole wheat panko, parsley and Cajun seasoning. Run for 30 seconds to a minute until well combined.
  2. Set up a 3 plate dredging system. In the first shallow plate combine panko mix from processor with remaining ¼ cup of panko mixing well. In another shallow plate or small bowl, place lightly beaten egg white. In the final bowl/shallow plate, put in the cornstarch. Sprinkle shrimp with salt and black pepper (be careful you’re your salt here. If the Cajun seasoning you’re using already has salt, and depending on how much seasoning you used, you’ll want to reduce or skip any additional salt on the shrimp). Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.
  3. Heat a large nonstick skillet over medium-high heat. Add oil to pan and either brush or swirl to coat. Add shrimp to pan, cook 3 minutes on each side or until done.
  4. Combine all sauce ingredients in a small bowl, mix well to combine. Taste and adjust to your liking (more hot sauce, seasoning, etc.) Serve shrimp with remoulade. *Note – if you don’t want to make the remoulade you could easily sub a bit of reduced fat tartar sauce mixed with a bit of hot sauce or make a simplified version of the sauce using mayo, Greek yogurt, onion powder, hot sauce, pickle relish, salt and pepper.

Notes

Nutritional info is rough, but includes listed sauce and is based off of 3/4 lb of shrimp for 2 servings. By using 1/2 lb of shrimp and keeping the sauce at the full level, info would adjust to 302 calories and 13.5 g of fat.

http://foodjaunts.com/crispy-cajun-shrimp/

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12 comments

  1. Cajun Shrimp and Remoulade – comfort food! This look delicious! Nice and crispy shrimp! Great job!
    mjskit recently posted..Cooking without a kitchen and an UpdateMy Profile

  2. That looks awesome!

  3. I’ve never been a big shrimp fan myself, but when it’s tossed in seasonings and breadcrumbs I can’t resist them. I love that your remoulade is low calorie too!
    Kristi Rimkus recently posted..Don’t Miss Dr. Gourmet’s Low Cal Thai Peanut SauceMy Profile

  4. I should take a page from your book for inspiration. I simply cannot do shrimp…but then, I used to couldn’t do any fish at all and now I’m a sea-eating monster 🙂 Your shrimpies look lovely though! Pretty much perfect Cajun dress up
    Parsley Sage recently posted..Tukka’s Sunday BrunchMy Profile

  5. I love the flavors you have used here. I think I’d have a hard time not licking the sauce straight from a spoon. Most of my family loves shrimp, but I have two that cannot stand the texture. Maybe they will learn to like it eventually.
    Kristen recently posted..Crock Pot FajitasMy Profile

  6. These look so tasty with the remoulade! I guess I’ve always loved shrimp (except when I was pregnant – then they didn’t like me).
    Susan recently posted..Torta Caprese with Lemon MascarponeMy Profile

  7. I don’t rush to order shrimp when I see it on a menu but this would have me hooked! Love the crispy coating and the flavour-packed sauce.
    Hester @ Alchemy in the Kitchen recently posted..Roasted Panzanella with Lemon and Caper Dressing – almost too good to be true!My Profile

  8. yes so un Filipino of you hahah… in our household we have shrimp every weekend (most of the time) my husband look forward to buying fresh shrimp at our Seafood grocery like a ritual 🙂
    Will include this in my repertoire … thanks.
    Happy weekend… and girl you always make me smile when you come by my site. Today you made me smile 3 times 🙂

  9. Devaki @ weavethousandflavors

    This is crazy good and I am a shrimp fiend. The crispy breading is super and so is the lovely remoulade 🙂 I wish I could have some now – for tea!

    chow 🙂 Devaki @ weavethousandflavors

  10. We always love shrimp but not having enough recipe! 😉 This sounds really good. Hope it’s not too spicy for my kids and myself. 🙂
    Nami | Just One Cookbook recently posted..Mentaiko Pasta | Spicy Cod Roe Pasta 明太子パスタMy Profile

  11. Well, I must have some Filipino in me then – lol – because I love shrimp! Usually, I just do a quick pan sear with butter and spices – the best way to avoid overcooking 😉 but I’m intrigued by your idea of breading them…love the cajun spicing!

  12. Those shrimps looks divine. Can’t wait to try this out. My wife loves shrimps and I bet she’ll love this recipe 🙂
    TheDrunkenPig recently posted..Good Times at Good Taste Cafe and RestaurantMy Profile

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