| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cklive17 | 1 | servings | |
INGREDIENTS
| 1 1/2 | lb | Small shrimp; shelled |
| All-purpose flour seasoned with salt and | ||
| ; cayenne | ||
| Vegetable oil for deep frying the shrimp | ||
| 4 | tb | Minced peeled fresh gingerroot |
| 1 1/3 | c | Mayonnaise |
| 6 | tb | Dijon-style mustard |
| 8 | sl | Rye bread; toasted lightly |
| 20 | Radishes; trimmed and sliced | |
| ; thin | ||
| 2 | c | Lightly packed alfalfa sprouts |
| 8 | Watercress sprigs for garnish | |
| 4 | ts | Fresh lemon juice; or to taste |
INSTRUCTIONS
In a plastic bag, toss the shrimp with the seasoned flour to coat them, transfer the shrimp to a large sieve, and shake off the excess flour. In a kettle heat 1 inch of the oil over moderately high heat until it registers 375 degrees on a deep-fat thermometer and in it fry the shrimp in batches, stirring occasionally, for 1 minute, or until they are just cooked through, transferring them as they are fried to paper towels to drain. In a bowl stir together the gingerroot, mayonnaise and mustard until the mixture is well combined and spread 1 tablespoon of the ginger mayonnaise on each pieces of toast. Arrange the radishes, alfalfa sprouts and shrimp decoratively on the toast and tuck a watercress sprig into each sandwich. Stir the lemon juice into the remaining mayonnaise and serve the sandwiches with the mayonnaise drizzled over them. Yield: 4 servings Converted by MC_Buster. Per serving: 3578 Calories (kcal); 273g Total Fat; (66% calories from fat); 167g Protein; 140g Carbohydrate; 1138mg Cholesterol; 5513mg Sodium Food Exchanges: 8 Grain(Starch); 19 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 23 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9303 Converted by MM_Buster v2.0n.
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