My parents came to visit for a week-long vacation from Texas and we had so much fun and ate (a lot) of great food. As a contrast to a weeklong food-fest, I attempted to keep their last dinner here nice and light. So, I turned to Cooking Light magazine for some inspiration and found a yummy-sounding pan-fried shrimp that fit the bill!
For a side, a nice green salad. Great – feeling good about that choice! Had another recipe from an older issue of Cooking Light for mashed potatoes with caramelized onions. All going well, until I realized that I didn’t have enough white onions. Still wanting mashed potatoes, I turned to the “The New Best Recipe” cookbook and that is where “light” went out the window!!
Cheddar Cheese? Check.
Delicious? DOUBLE CHECK.
Make these. They are worth the calories and fat grams!
Oh well, life is about balance, right? Check.
Pan-Fried Shrimp with Creole Mayonnaise
Yield: 4 servings
1/2 cup all-purpose flour
1 1/4 tsp. Creole seasoning (such as Tony Chachere’s), divided
1/8 tsp. salt
1/4 cup fat-free milk
3/4 cup dry breadcrumbs
1 1/2 pounds peeled and deveined large shrimp
3 Tbsp. olive oil, divided
2 Tbsp. mayonnaise
1 tsp. Worcestershire sauce
1/4 tsp. hot sauce (I used Crystal)
1. Combine flour, 1 teaspoon Creole seasoning, and salt into a shallow dish. Pour milk into another shallow dish. Place breadcrumbs into another shallow dish. [Note: the recipe says you can substitute Panko – I did for half of the recipe and preferred regular breadcrumbs.]
2. Dredge shrimp in flow mixture, and dip into milk. Then, dredge shrimp in breadcrumbs and shake off excess breading.
3. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of the shrimp; cook two minutes on each side, or until done. Repeat procedure with remaining oil and shrimp.
4. For the sauce: Combine mayonnaise, remaining 1/4 tsp. Creole seasoning, Worcestershire, and hot sauce in a small bowl; stir with a whisk. Serve Creole mayonnaise with shrimp.
Source: Cooking Light, July 2011 p. 63
Mashed Potatoes with Cheddar and Grainy Mustard
Yield: 4 to 6 servinvgs
2 pounds russet potatoes
8 Tbsp. (1 stick) unsalted butter, melted
1 cup half-and-half, warmed
1 1/2 tsp. salt
Ground black pepper
2 Tbsp. grainy mustard
3 ounces Smoked cheddar cheese, shredded – about 3/4 cup (I used sharp white cheddar and it was delicious!)
1. Place the potatoes in a large saucepan with cold water to cover by about one inch. Bring to a boil over high heat, reduce the heat to medium -low, and simmer until the potatoes are just tender when pricked with a thin-bladed knife (20-30 minutes). Drain the potatoes.
2. Stir in the butter until just incorporated.
3. Sprinkle salt and pepper over the potatoes; add the warm half-and-half, mustard, and cheese; stir until just combined. Serve immediately.
Source: Adapted from “The New Best Recipe” by the Editors of Cook’s Illustrated, p. 187-9.