Boat Drinks Cinnamon Chipotle Shrimp with Cool Tequila Lime Sauce by Laura Lupkin of MA – First Place
Posted by Malt-O-Meal on January 7th 2009 in State Fair Recipes 2008
Prepare the sauce and refrigerate until ready to use.
- 1 cup sour cream
- ¾ cup mayo
- 3 tbsp fresh cilantro finely chopped
- ½ tsp cumin
- ½ tsp minced garlic
- 3 tsp tequila
- salt and pepper to taste
Combine all ingredients and refrigerate until thoroughly chilled.
- 24 large shrimp, peeled and deveined
- 2 egg whites, lightly beaten
- 2 cups Malt-O-Meal Cinnamon Toasters, crushed
- ¼ to ½ tsp chipotle powder to taste
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1-3 tbsp canola oil as needed
- Place shrimp in a large bowl. Add egg whites and toss to coat in a large zip top bag, combine crushed Malt-O-Meal Cinnamon Toasters, chipotle powder to taste, salt and pepper and shake to combine working with 6-8 shrimp at a time, place shrimp one at a time, place shrimp in bag, zip and shake to coat. Press crumbs to shrimp to adhere if necessary remove shrimp from bag, set aside and repeat with remaining shrimp.
- Heat 1-2 tsp canola oil in a 12 to 14 inch non-stick skillet over medium heat. Cook 6-8 shrimp at a time until golden brown, about 3-4 minutes. Turn shrimp and continue cooking until second side is golden brown and shrimp is pink throughout.
- Drain on brown paper bag. Repeat with remaining shrimp. Season additional salt and pepper to taste. Serve chilled dipping sauce.
