Here's a super quick weeknight dinner that's easy and - surpise! - actually kinda healthy. Well, maybe not healthy, per se, what with the mayo-based dunking sauce, but I figure baking and not frying the shrimp allows for some wiggle room. Add a big, summery salad and you've got a beach-worthy feast - sans the guilt.Unfried Shrimp
1 lb medium shrimp, cleaned and deveined
1 cup cornmeal
1/4 cup flour
Salt and pepper
Cayenne pepper
2 eggs
Preheat the oven to 450. In a shallow bowl, combine the cornmeal, flour, and salt, pepper and cayenne to taste. In another shallow bowl, lightly beat the eggs. Toss the shrimp in the cornmeal first, shaking off the excess, then dip in the eggs and back in the cornmeal, again shaking them off. Place the shrimp on a lined and oiled baking sheet and bake directly under the broiler for 5 minutes. Turn each shrimp over, cook another minute, then pile on a platter, sprinkle with salt and serve hot with the remoulade.
Spicy Remoulade
1/4 cup mayonnaise
2 tbsp ketchup
Several dashes of hot sauce
Several dashes of Worcestershire sauce
Juice of half a lemon
Salt and pepper to taste
Whisk all ingredients together.
