Baked Shrimp Mayo Recipe 435

Steps:

• For the mayonnaise: Add 1/2 cup olive oil to a large saute pan over high heat. Add the garlic and fry until just starting to turn golden brown, add the chili peppers to soften them a bit. Add the basil leaves and stand back, the basil will crack and pop. Let the basil get crispy and toss in the orange zest for about 30 seconds. Pour the mixture onto a plate and put in the refrigerator to cool. Meanwhile mix the mayonnaise together with the lemon juice. When the basil/chili mixture has cooled, fold it into the mayonnaise Season with gray salt and pepper, to taste, and return mayonnaise to the refrigerator.
• To assemble the sandwiches: Mix together the instant flour, chili powder, salt and pepper.
• Using a shallow baking dish or large plate dredge the shrimp in the flour mixture. Cook the shrimp in 2 batches. Heat 1/4 cup olive oil in a large saute pan over high heat. Add half the shrimp in a single layer and cook until golden brown on both sides. Repeat with the second half of shrimp. Remove to a plate lined with paper towels. Split the rolls and spread both sides with the angry mayonnaise, divide the lettuce among the rolls, then the tomato slices seasoned with gray salt and pepper, then the fried shrimp. Eat and enjoy.

Steps:

• Clean and devein shrimp, leave tail on While deveining shrimp, slice shrimp so that you can spread it out flat Add spoonful of mayo on each shrimp covering the entire body of shrimp Sprinkle paprika powder on shrimp Cover entire body of shrimp with bread crumbs Top with fresh black pepper Heat oven on 300 degrees. Bake for 20 minutes. Baked shrimp should still be flatten out when finished, if the shrimp curls then it is overdone.

Steps:

• Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.
• Heat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.

Steps:

• Wash clean the shrimp, drain and pat dry with paper towels and put in a bowl.
• Add salt and baking powder to shrimp and mix. Let sit, covered, for at least one hour and no more than three hours in the refrigerator.
• Meanwhile, mix together the mayonnaise, milk, pineapple and lemon juice in a bowl. Cover and place in the refrigerator and chill one hour, or until the sauce becomes firm.
• Wash the shrimp in cold, running water for three minutes, to cleanse it of the baking powder and salt. Drain and dry with paper towels. Put the shrimp in a bowl.
• Heat the oil to 400 degrees.
• Beat the egg yolk and add to the shrimp, mixing thoroughly to coat. Pour off any excess egg yolk. Now, add the cornstarch to the shrimp and mix.
• Fry the shrimp in the oil for about 3 minutes, or until they turn golden yellow.
• Remove the shrimp and drain on paper towels.
• Mix the shrimp with the mayonnaise sauce, sprinkle sesame seeds on top, if desired, and serve immediately.

Steps:

• Whisk olive oil, Cajun seasoning, lemon juice, parsley, honey, soy sauce, and cayenne pepper together in a large glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
• Transfer shrimp into the prepared baking dish and pour any remaining marinade over top.
• Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes.