I saw this recipe on Ellie's Food Network show and had to try it. I thought the cornmeal coating would lend a perfect non deep friend crunch. and it did! i used extra large shrimp because that's what i had but in the fridge. i would def stick to the rock size. the coating doesn't really lend well to taking multiple bites off the shrimp... so i think this works much better for the size that you just pop in your mouth.
This recipe does take a little time cause there's dunking and coating in multiple bowls.
She serves hers w/ a chili lime sauce but i just wanted the standard cocktail sauce. I always jazz mine up by adding extra horseradish. and if you don't have cocktail sauce... just make ur own entirely by using ketchup and horseradish. I paid this meal w/ some green giant frozen veggies.
2007, Ellie Krieger All rights reserved
* 1/2 cup all-purpose flour
* 1 teaspoon ancho chili powder
* 1 teaspoon garlic powder
* 3/4 teaspoon salt
* 4 egg whites
* 3/4 cup cornmeal
* 1/4 teaspoon black pepper
* 1 pound medium rock shrimp (90 to 100 count), shelled and cleaned
* 2 tablespoons canola oil
* Spray cooking oil
Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate. Place egg whites in another shallow bowl and beat lightly. Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate. Toss the shrimp, a few at a time, in flour until well coated. Shake off excess flour, then dip in egg whites. Transfer to cornmeal mixture and toss to cover all sides. Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp.
Preheat broiler. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.
Serve shrimp with dipping sauce.
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