Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad
20 large shrimp, peeled to the tail, de-veined
1 cup all-purpose flour
1 teaspoon black pepper (mixed with flour)
3 eggs lightly beaten
1 cup cornmeal
Salt and black pepper
3-2-1 Sauce, recipe follows
Chayote Salad, recipe follows
Canola oil, for sauteing
2 jalapenos, seeded and julienned
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1/6 cup sugar
1/2 cup rice vinegar
1/3 cup soy sauce
2 medium tomatoes, 1/4-inch dice
2 tablespoons butter
Salt and black pepper
1 tablespoon Dijon mustard
2 limes, juiced
1/4 cup canola oil
2 limes, juiced and zested
Salt and pepper
2 chayotes, peeled and fine julienned
3 scallions, 1/16-inch sliced, green part only
Instructions:
Preheat a fryer to 375 degrees F.
Dredge the shrimp in flour/pepper, then egg, last cornmeal. Fry until golden brown and delicious, about 4 minutes. Drain and season with salt and pepper.
On a plate, place a small amount of the salad in the middle. Surround the salad with the sauce and place 5 shrimp leaning against the salad.
In a non-reactive saute pan coated lightly with oil, saute jalapenos, garlic, and ginger until brown, about 4 minutes. Add sugar and deglaze with vinegar and soy. Reduce by 50 percent and add tomatoes and butter. Check for seasoning.
In a bowl, whisk together the mustard, juice and oil. Add the zest and toss with the chayote, and scallions. Season with salt and pepper. This should be done 10 minutes before serving.
