Pan Fried Shrimp With Creole Mayonnaise Recipes

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PAN-FRIED SHRIMP



Pan-Fried Shrimp image

Small shrimp with simple seasoning. Add other seasonings if you like.

Provided by LeviCooks

Categories     Seafood     Shellfish     Shrimp

Time 8m

Yield 4

Number Of Ingredients 5

½ cup butter, divided
1 pound peeled and deveined bay shrimp
1 tablespoon lemon juice, divided
1 pinch garlic salt, or to taste
salt and ground black pepper to taste

Steps:

  • Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 0.4 g, Cholesterol 233.6 mg, Fat 24 g, Protein 18.8 g, SaturatedFat 14.8 g, Sodium 482.8 mg, Sugar 0.1 g

PAN-FRIED SHRIMP WITH CREOLE MAYONNAISE



Pan-Fried Shrimp With Creole Mayonnaise image

A Cooking Light Magazine recipe -- a lighter version of fried shrimp and a delicious dipping sauce to go with it.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 1/4 ounces all-purpose flour (about 1/2 cup)
1 1/4 teaspoons salt-free creole seasoning, divided (such as Tony Chachere's)
1/8 teaspoon salt
1/4 cup nonfat milk
3/4 cup dry breadcrumbs
1 1/2 lbs large shrimp, peeled and deveined
3 tablespoons olive oil, divided
2 tablespoons canola mayonnaise
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce

Steps:

  • Combine flour, 1 teaspoons creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
  • Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of the shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
  • Combine mayonnaise, remaining creole seasoning, worchestershire and hot sauce in a small bowl; stir with a whisk. Serve creole mayonnaise with shrimp.

AMY'S PAN-FRIED OYSTER PO'BOYS WITH CREOLE MAYO



Amy's Pan-Fried Oyster Po'boys With Creole Mayo image

I watched Emeril's tribute to the folks cleaning up New Orleans and their restaurants and they started talking about the Po'Boy sammies. I love pan-fried oysters and thought "Hey, why not?" I came up with the Creole mayo by just throwing a few typical Creole ingredients together. I think that even this Po'Boy would impress Mr. Lagasse.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

1 (10 ounce) container oysters, drained well
1/2-3/4 cup cornmeal
2 tablespoons flour
2 tablespoons Old Bay Seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 egg
2 tablespoons milk (whatever's on hand) or 2 tablespoons cream (whatever's on hand)
oil, for frying
1/2 loaf French bread
sliced tomatoes, if desired
iceberg lettuce, if desired
1/4 cup mayonnaise
1 tablespoon green onion, chopped fine
1 teaspoon dried parsley flakes
2 teaspoons sweet pickle relish
2 teaspoons yellow mustard
1/4 teaspoon creole seasoning
1/8 teaspoon hot sauce (more or less, depending on how hot you'd like it)

Steps:

  • Mix together all the mayo ingredients and set aside.
  • Mix together the cornmeal, flour, and seasonings in a shallow dish. Whisk together the milk and egg in a small bowl.
  • Preheat just enough oil to fry the oysters and prepare a draining plate with paper towels.
  • Dip the oysters in the egg mix then dredge in the cornmeal mix. Fry in the oil until golden brown and drain.
  • Cut the bread in half length-wise. Spread the Creole Mayo on the top half (use how much ever you prefer). Layer the tomatoes and lettuce on the bottom. Place the oysters on top of the lettuce and top with the other half of the bread.
  • Cut into 4 slices. Serve immediately.

Nutrition Facts : Calories 367.4, Fat 10.4, SaturatedFat 2.1, Cholesterol 93.2, Sodium 731, Carbohydrate 52.7, Fiber 3, Sugar 1.8, Protein 15.4

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  • Combine flour, 1 teaspoon Creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
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