Fried Spicy Shrimp Appetizer Recipe

Fried spicy shrimp appetizer recipe.Very easy and extremely tasty marinated shrimp recipe. Use it as a main dish or appetizer. Do you like cooked shrimp? So, you may also like Shrimp “Cutlets” with Dipping Sauce

Shrimp Cutlets with Dipping Sauce Recipe

The size of shrimp is generally indicated by the approximate number of shrimp per pound. Uase16-20s for this recipe.

Makes 2 servings

Ingredients: Marinade and Shrimp: 2 tablespoons each: soy sauce and freshly squeezed lemon juice, 1 tablespoon water, 2 garlic cloves, peeled and crushed, 1/2 teaspoon minced pared ginger, 1/2 teaspoon prepared brown mustard, dash sherry extract, 14 oz (420 g) large shrimp, peeled and deveined

For Sauce: 1/2 cup (125 ml) canned peaches, pureed, 1 tablespoon plus 1 teaspoon reduced-calorie apricot spread, 2 teaspoons soy sauce, 2 teaspoons rice vinegar, dash garlic powder, dash artificial sweetener

For Breading and Cooking: 2 slices enriched bread, toasted and made into crumbs, 1 tablespoon plus 1 teaspoon vegetable oil

Instructions: To Prepare Marinade:  In a shallow casserole, combine all ingredients for the marinade. Mix well and set aside.

To Prepare Shrimp: Butterfly shelled shrimp.Pat dry, using paper towels. Between 2 sheets of wax paper, using a meat mallet, pound each shrimp lightly to form a “cutlet”. Transfer to casserole containing marinade, turning each shrimp to coat evenly. set aside for 10 minutes.

To Prepare Sauce: In a small saucepan, combine all ingredients for sauce and bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Set aside and keep warm.

To Cook Shrimp: Spread breadcrumbs on a sheet of fax paper. Press each shrimp into crumbs, turning to coat both sides. In a large nonstick skillet, heat vegetable oil. Add shrimp in a single layer and sprinkle with remaining breadcrumbs. Cook, turning once until browned on both sides. Serve with reserved warm peach sauce.

Fried Spicy Shrimp Appetizer Recipe

Ingredients

• 2 tablespoons vegetable oil
• 1 pound (480 g) medium-size shrimp, peeled and deveined
• 2 green onions, chopped
• 2 thin slices frehs ginger
• 3/4 cup (180 ml) low-sodium chicken broth
• 3 tablespoons low-sodium ketchup
• 2 tablespoons cider vinegar
• 2 tablespoons dry white wine
• 1 teaspoon granulated sugar
• 1/8 teaspoon cayenne pepper

Method