Title: Open-Faced Fried Shrimp Sandwiches with Ginger Mayonnaise
Categories: Cklive17
Yield: 1 servings

1 1/2 lb Small shrimp; shelled
All-purpose flour seasoned
-with salt and
; cayenne
Vegetable oil for deep
-frying the shrimp
4 tb Minced peeled fresh
-gingerroot
1 1/3 c Mayonnaise
6 tb Dijon-style mustard
8 sl Rye bread; toasted lightly
20 Radishes; trimmed and sliced
; thin
2 c Lightly packed alfalfa
-sprouts
8 Watercress sprigs for
-garnish
4 ts Fresh lemon juice; or to
-taste

In a plastic bag, toss the shrimp with the seasoned flour to coat them,
transfer the shrimp to a large sieve, and shake off the excess flour. In a
kettle heat 1 inch of the oil over moderately high heat until it registers
375 degrees on a deep-fat thermometer and in it fry the shrimp in batches,
stirring occasionally, for 1 minute, or until they are just cooked through,
transferring them as they are fried to paper towels to drain.

In a bowl stir together the gingerroot, mayonnaise and mustard until the
mixture is well combined and spread 1 tablespoon of the ginger mayonnaise
on each pieces of toast. Arrange the radishes, alfalfa sprouts and shrimp
decoratively on the toast and tuck a watercress sprig into each sandwich.
Stir the lemon juice into the remaining mayonnaise and serve the sandwiches
with the mayonnaise drizzled over them.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 3578 Calories (kcal); 273g Total Fat; (66% calories from fat);
167g Protein; 140g Carbohydrate; 1138mg Cholesterol; 5513mg Sodium Food
Exchanges: 8 Grain(Starch); 19 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
23 Fat; 1/2 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9303

Converted by MM_Buster v2.0n.