Crispy Shrimp Bundles With a Smokey Dipping Sauce

Name: Crispy Shrimp Bundles With a Smokey Dipping Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/2 cup mayonnaise; 2 teaspoons whole grain mustard; 1 tablespoon ketchup; 1 tablespoon white wine vinegar (I used pear chardonnay wine vinegar); 1 tablespoon Worcestershire sauce; 1/4 cup green onion, finely chopped; 1 tablespoon chopped fresh cilantro or 1 tablespoon chopped fresh parsley; 1/4 cup celery, finely diced; 1 teaspoon fresh garlic, minced; 1 teaspoon red bell pepper, minced; 1 -3 teaspoon chipotle adobo sauce (adjust to heat tolerance); 10 ounces Simply Potatoes® Shredded Hash Browns; 1 egg, whisked; 2 tablespoons flour; 1/2 teaspoon seasoning salt; 8 large shrimp, defrosted, peeled and towel dried; vegetable oil or peanut oil, for frying

Submitted by Rita1652

"Ready, Set, Cook! Special Edition Contest Entry: Enjoy these Festive Shrimp bundles wrapped in crispy potatoes served with a smokey, chunky Remoulade sauce. This can be easily doubled for a meal."

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photo by Rita1652

Ready In:: 45mins
Ingredients:: 17
Serves:: 4

ingredients

Smokey sauce
¹⁄₂ cup mayonnaise
2 teaspoons whole grain mustard
1 tablespoon ketchup
1 tablespoon white wine vinegar (I used pear chardonnay wine vinegar)
1 tablespoon Worcestershire sauce
¹⁄₄ cup green onion, finely chopped
1 tablespoon chopped fresh cilantro or 1 tablespoon chopped fresh parsley
¹⁄₄ cup celery, finely diced
1 teaspoon fresh garlic, minced
1 teaspoon red bell pepper, minced
1 -3 teaspoon chipotle adobo sauce (adjust to heat tolerance)
Bundles
10 ounces Simply Potatoes® Shredded Hash Browns
1 egg, whisked
2 tablespoons flour
¹⁄₂ teaspoon seasoning salt
8 large shrimp, defrosted, peeled and towel dried
vegetable oil or peanut oil, for frying

directions

Mix all the smokey sauce ingredients together place in a serving bowl, Chill to meld flavors while preparing the shrimp.
Mix the hash browns, egg, flour and salt together.
Time to play with your food!.
Mold the mixture over each shrimp. and place on a sheet pan. Chill 1 hour.
Pour 2 inches of peanut oil to 350 degrees and cook bundles till golden brown.
Drain on paper towels and season with salt.
Place on a platter with smokey sauce and enjoy.

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Reviews

I used large bay scallops for this recipe; FANTASTIC! It's crispy and then very tender inside. Very easy recipe to follow and it will go quickly if served as an appetizer! Thanks Rita!

Suzybits
Simply fantastic! A breeze to put together and the flavour combination is just so good! I love the crispy potato shreds around the succulent shrimp, and the dipping sauce is delicious and could be used for a number of other dippers. Excellent instructions. A winner, Rita.

evelynathens
Yum!

Sammit
I loved the smokey chipolte sause and the shrimp was fantastic!

JohnLadany
Wonderful! The potato shreds made a fantastic coating on the shrimp - I will definitely be doing that again. The sauce was fantastic - loved the smokiness of the adobo sauce, which also added a perfect kick. Thanks for sharing!

Starrynews