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Shrimp Seafood MarinadeOther
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Submitted by Alberta (Bert) LeBlanc
on Friday, May 28, 2004
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| Makes: | |
| Prep Time: | 1 hour, 0 minutes |
| Cook Time: | 20 minutes |
| Ready In: | 1 hour, 20 minutes |
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Marinades are highly seasoned liquids such as fruits and vegetable juices, wine, water and oil combined with herbs and seasonings that add flavor and, in some cases, tenderize beef.
To tenderize, a marinade must contain an acidic ingredient such as lemon juice, wine, vinegar, or yogurt. Marinating longer than 24 hours can break down meat fibers and cause a mushy texture.
Marinating allows the flavor of the sauce to penetrate the meat, seafood or fish naturally.
This not only enhances the surface flavor but delivers and excites the flavor throughout the main dish. Marinade perfection does not usually occur within 15 to 30 minutes but could take longer depending on the size and type of meat. A marinade should not be excessively thick in substance to allow the item to absorb the flavor |
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| Ingredients |
| 1/2 cup mayonnaise |
1/2 cup tangy mustard |
| 1 egg beaten |
shrimp |
| seasonings |
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| | | Directions | Have you ever marinated seafood in mayo & mustard (tangy mustard)and egg and prepared oven fried shrimp..
I've been doing this for years & our family loves it.
I don't fry anymore so I had to do something for our "fry cravings" every so often.
I seasoned clean shrimp (Cajun spices and all), then let them sit in a mixture of one egg(beaten), mayo & mustard for at least an hour.
Then I rolled them in a mixture of flour & cornmeal (half and half), put them on a cookie sheet spayed with PAM. I bake them in 350 degree oven until golden brown (approximately 20 minutes). I serve that with oven turnip french fries. (recipe and picture on site)
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