Saturday, Apr 21, 2018
One of America's Great Newspapers ~ Toledo, Ohio


Spicy Garlic Shrimp

For the garlic mayonnaise:

cup 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

teaspoon salt

teaspoon cayenne

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

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2018 Toledo Blade

To Top

Fetching stories…