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.
Seafood is my passion. I love it, LOVE IT. I need to cook it more often, but it does intimidate me at times. This recipe is simple and delicious. Not low calorie, but 2 out of 3 ain’t bad.
8 fresh Texas toast thick bread, slices
5 tablespoons olive oil, divided
1 1/2 lbs peeled large raw shrimp (2 0/25 count)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
4 fresh thyme sprigs
2 tablespoons jarred minced garlic
2 tablespoons minced shallots or 2 tablespoons sweet onions
1/3 cup fresh lemon juice
2 tablespoons chopped fresh parsley Garnish
Preheat grill to 300° to 350° (medium) heat. Drizzle 1 side of bread slices with 3 tablespoons olive oil. Grill bread slices 1 to 2 minutes or until toasted. Cut bread slices into triangles. Place on a serving platter.
Devein shrimp, if desired. Season shrimp with salt and pepper. Melt butter with remaining 2 tablespoons olive oil in a large skillet over medium-high heat; add shrimp, thyme, and next 2 ingredients, and sauté 2 to 3 minutes or just until shrimp turn pink. Add lemon juice and parsley. Serve immediately over grilled bread. Garnish, if desired.