| 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.
A Message from our Provider:
“God is glorified by a thankful heart.”