Baked Shrimp Mayo Recipe 435 Food

BUTTERY BAKED SHRIMP

Steps:

• Preheat your oven to 400 degrees F.
• Arrange the shrimp in a single layer on a large rimmed broiler-safe baking sheet.
• Pour the melted butter on top of the shrimp and toss to coat.
• Sprinkle the shrimp with the kosher salt, black pepper, garlic powder, crushed red pepper and Parmesan.
• Bake until the shrimp are pink and opaque, about 8 minutes. If you want the Parmesan to brown, finish by broiling for about 1 minute.
• Transfer the baked shrimp to a serving platter and spoon the pan juices on top. Serve immediately.

HOMEMADE MAYO

Steps:

• Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting.
• Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice, salt and pepper, then blend a little more and serve.

BAKED SHRIMP MAYO RECIPE - (4.3/5)

Steps:

• Clean and devein shrimp, leave tail on While deveining shrimp, slice shrimp so that you can spread it out flat Add spoonful of mayo on each shrimp covering the entire body of shrimp Sprinkle paprika powder on shrimp Cover entire body of shrimp with bread crumbs Top with fresh black pepper Heat oven on 300 degrees. Bake for 20 minutes. Baked shrimp should still be flatten out when finished, if the shrimp curls then it is overdone.

SHRIMP PO'BOYS WITH ANGRY MAYONNAISE

Steps:

• For the mayonnaise: Add 1/2 cup olive oil to a large saute pan over high heat. Add the garlic and fry until just starting to turn golden brown, add the chili peppers to soften them a bit. Add the basil leaves and stand back, the basil will crack and pop. Let the basil get crispy and toss in the orange zest for about 30 seconds. Pour the mixture onto a plate and put in the refrigerator to cool. Meanwhile mix the mayonnaise together with the lemon juice. When the basil/chili mixture has cooled, fold it into the mayonnaise Season with gray salt and pepper, to taste, and return mayonnaise to the refrigerator.
• To assemble the sandwiches: Mix together the instant flour, chili powder, salt and pepper.
• Using a shallow baking dish or large plate dredge the shrimp in the flour mixture. Cook the shrimp in 2 batches. Heat 1/4 cup olive oil in a large saute pan over high heat. Add half the shrimp in a single layer and cook until golden brown on both sides. Repeat with the second half of shrimp. Remove to a plate lined with paper towels. Split the rolls and spread both sides with the angry mayonnaise, divide the lettuce among the rolls, then the tomato slices seasoned with gray salt and pepper, then the fried shrimp. Eat and enjoy.

SHRIMP IN MAYONNAISE

Steps:

• Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.
• Heat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.

SHRIMP BURGERS WITH OLD BAY MAYO

Steps:

• For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.
• Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.
• For the Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl.
• To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices.

GRILLED SHRIMP WITH GARLIC MAYO

Steps:

• Preheat grill to medium.
• Pat shrimp dry with paper towels, and place on bamboo skewers.
• Brush shrimp with 1/4 cup dressing, sprinkle with a generous amount of salt and pepper and place on the grill.
• Grill 2 to 3 minutes per side, or until shrimp are opaque and cooked through. Baste once, if desired.
• In a small bowl, combine mayonnaise with remaining 1 tablespoon of roasted garlic dressing, 1 teaspoon minced garlic, and 1 teaspoon paprika. Serve as a dip for the shrimp.

SPICY BAKED SHRIMP

Steps:

• Combine first 7 ingredients.
• Layer shrimp and lemon slices in a 13x9 inch baking dish.
• Top with sauce.
• Bake at 400 degrees for 20 minutes or until shrimp turn pink, stirring once.
• Remove shrimp, reserving sauce.
• Serve shrimp with reserved sauce and French bread.

PAN-FRIED SHRIMP WITH CREOLE MAYONNAISE

Steps:

• Combine flour, 1 teaspoons creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
• 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 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
• Combine mayonnaise, remaining creole seasoning, worchestershire and hot sauce in a small bowl; stir with a whisk. Serve creole mayonnaise with shrimp.