Kickin’ Po’Boy Shrimp with Cranberry-Mustard Dipping Sauce

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NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

Nutrition InfoNutritional Info

DIRECTIONS

DIRECTIONS

Place shrimp in a gallon-size resealable plastic bag. In a small bowl, stir together 1/2 cup of juice, creole seasoning, and jalapeno. Pour over shrimp. Seal and shake. Refrigerate for 1-2 hours.

Heat 3 cups of oil in a deep skillet or a deep fryer over medium high heat. While oil is heating, remove shrimp from bag and discard liquid. Place shrimp in a large bowl. Sprinkle cornstarch on shrimp and toss.

In a medium bowl, stir together egg and remaining 1/2 cup of juice. In another medium bowl, stir together flour and cornmeal. Dip each shrimp in egg mixture then roll in flour mixture.

Fry 6-8 shrimp at a time in hot oil for 2 minutes per side until golden brown, turning once. Remove with slotted spoon and place on paper towels to drain.

While shrimp are frying, place sauce ingredients in a small saucepan and heat over medium low heat until cranberry sauce is melted, stirring often. Serve sauce with shrimp for dipping.

Makes 6 servings.

Ocean Spray 2012 Tailgating Recipe Contest Finalist

Mary Shivers

Ada, OK

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