Cornmeal crusted shrimp with spicy 3-2-1 sauce and chayote salad

Delight in the crunch of cornmeal, the heat of spicy 3-2-1 sauce, and the freshness of chayote salad in this tantalizing shrimp dish.

Ingredients:

• 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:

1. Heat the fryer to 190 °C.
2. Coat the shrimp with a mixture of flour and pepper, followed by dipping in egg and then coating with cornmeal. Fry until they turn golden brown, which usually takes around 4 minutes. Remove from the fryer, let excess oil drip off, and then sprinkle with salt and pepper.
3. Place a small portion of the salad in the center of a plate. Drizzle the surrounding area with the sauce and arrange 5 shrimp against the salad.
4. In a saute pan that is resistant to acidic ingredients and has been lightly coated with oil, cook the jalapenos, garlic, and ginger until they become brown, approximately for 4 minutes. Stir in sugar, then deglaze the pan with vinegar and soy sauce. Let it simmer until the liquid reduces by half, then mix in tomatoes and butter. Taste and adjust the seasoning as needed.
5. In a mixing bowl, combine the mustard, juice, and oil. Add the zest and mix it with the chayote and scallions. Season with salt and pepper. Prepare this salad dressing 10 minutes before serving.

Summary:

• Calories: 2697 kcal
• Fat: 123 g
• Protein: 75 g
• Carbs: 336 g
• Potassium: 2855 mg
• Magnesium: 333 mg