For the garlic mayonnaise:
2 tablespoons Dijon or Creole mustard
1 tablespoon red wine vinegar
2 tablespoons chopped garlic
For the shrimp:
cup vegetable oil
1 tablespoon chili powder
1 teaspoon chopped garlic
pound small-to-medium shrimp, peeled and deveined
medium onion, sliced thinly
4 2-inch squares corn bread (Use box mix like Jiffy)
cup garlic mayonnaise
To make garlic mayonnaise: Whisk all of the ingredients together in a bowl. Make a day ahead of time and refrigerate to let the flavors blend.
To prepare shrimp: Mix oil, spices, and garlic together in a bowl. Add shrimp and toss to coat. Cover and let marinate in refrigerator for 1 to 2 hours. Heat a medium skillet over medium-high heat. Add shrimp, the marinade, and the onion, and cook until the shrimp are pink and firm, 4 to 5 minutes, depending on the size of the shrimp.
Split corn bread squares and spread both halves with the garlic mayonnaise. Put 2 corn bread halves on each of 4 plates and spoon shrimp over bread.
Yield: 4 servings
Source: Adapted from Tom Fitzmorris New Orleans Food
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.