Cornmeal-Cumin-crusted Shrimp with Red Pepper-Chipotle Dipping Sauce

By Texaschef11

Ingredients

• 1 1/4 pounds large unpeeled fresh shrimp
• 1/3 cup cornstarch
• 1 teaspoon salt
• 3 large egg whites
• 1 1/2 tablespoons minced chipotle peppers in adobo sauce
• 1 cup yellow cornmeal
• 2 tablespoons ground cumin
• Peanut oil
• Red Pepper-Chipotle Dipping Sauce
• Garnish: lemon wedges, fresh cilantro

Preparation

Step 1

Red Pepper Chipotle Dipping Sauce:
* 1/2 teaspoon ground cumin
* 1/4 teaspoon salt
* 1 (12-ounce) jar roasted red peppers, drained
* 1/2 teaspoon minced chipotle peppers in adobo sauce
* 1/3 cup frozen orange juice concentrate, thawed
* 2 tablespoons olive oil
* 2 teaspoons lime juice

Preparation

Process all ingredients in a food processor or blender until smooth; cover and chill until ready to serve.


Shrimp:
Peel shrimp, and devein, if desired; set aside.

Combine cornstarch and salt in a large zip-top plastic bag. Whisk together egg whites and peppers in a shallow dish. Combine cornmeal and cumin in a shallow dish.

Place shrimp in bag with cornstarch mixture; shake to coat well. Dip in egg white mixture, and roll in cornmeal mixture. Fry shrimp, in batches, in 2 inches hot oil (350°) until golden. Serve with Red Pepper-Chipotle Dipping Sauce, and garnish, if desired.