Open-faced fried shrimp sandwiches with ginger mayonnaise
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 8 | Watercress sprigs for garnish | |
| 4 | teaspoons | Fresh lemon juice; or to taste |
Directions
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.