open-faced fried shrimp sandwiches with ginger mayonnaise

1 servings
1½ pounds Small shrimp; shelled
  All-purpose flour seasoned with salt and
  ; cayenne
  Vegetable oil for deep frying the shrimp
4 tablespoons Minced peeled fresh gingerroot
1⅓ cup Mayonnaise
6 tablespoons Dijon-style mustard
8 slices Rye bread; toasted lightly
20  Radishes; trimmed and sliced
  ; thin
2 cups Lightly packed alfalfa sprouts
Watercress sprigs for garnish
4 teaspoons Fresh lemon juice; or to taste

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

Converted by MC_Buster.

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); 19½ Lean Meat; ½ Vegetable; 0 Fruit; 23 Fat; ½ Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9303 Converted by MM_Buster v2.0n.

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