Cinnamon Chipotle Shrimp with Cool Tequila Lime Sauce by Laura Lupkin, Essex, MA
Posted by Team Malt-O-Meal on January 9th 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 tbsp 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-Meal Cinnamon Toasters, chipotle powder to taste, salt and pepper and shake to combine working with 6 – 8 shrimp at a time, place shrimp 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.
