Crispy broiled shrimp with tangy cocktail sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium Shrimp (About 24 Shrimp); Peeled And Deveined |
| ¼ | cup | Cornstarch |
| 1 | tablespoon | Water |
| 2 | larges | Egg Whites |
| 1½ | cup | Reduced Fat Round Buttery Crackers; Finely Crushed |
| 1 | teaspoon | Paprika |
| ¼ | teaspoon | Ground White Pepper |
| Cooking Spray | ||
| Lemon Wedges | ||
Directions
TANGY COCKTAIL SAUCE
Combine shrimp and cornstarch in a zip-top plastic bag and shake to coat.
Combine water and egg whites in a bowl; beat with a whisk until foamy.
Combine crumbs, paprika, salt, and pepper. Dip shrimp in egg white mixture; dredge in crumb mixture. Place on baking sheet coated with cooking spray; lightly coat shrimp with cooking spray. Preheat broiler. Broil 5 minutes or until shrimp are done, turning once. Serve with Tangy Cocktail Sauce and lemon wedges.
NOTES : Tangy Cocktail Sauce - ½ cup no-salt added tomato sauce, 2 T minced fresh chives, 2 T chili sauce, 1 T fresh lemon juice, 2 tsp prepared horseradish, 6 drops hot sauce Combine all ingredients in a small bowl; cover and chill at least 1 hour.
Recipe by: Cooking Light, J/F 98, pg. 153 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998