Mesquite Shrimp

January 13, 2017

Mesquite Shrimp



Shrimp rinsed, peeled and butterflied



Panko breadcrumbs

All-purpose seasoning

Canola or vegetable oil

1 TBS of butter

Cappadona Ranch Jelly with Chilli Pequin



1. Peel, rinse and butterfly shrimp

2. Get three regular bowls - one with flour with a pinch of seasoning, second bowl - egg with a splash of water whisked, third - with panko breadcrumbs.

3. Dip the shrimp first into flour mixture, then egg and then roll shrimp in the panko bread crumbs.

4. Next, heat oil in a pan over medium heat and fry your shrimp till golden brown and set aside.

6. Get another pan and add butter and melt over medium heat. Next add half a jar of Cappadona Ranch jelly with Chilli Pequin stiring till its in a liquid form. Finally, fold shrimp into the jelly mixture making sure it's well coated.

7. Serve over white rice or salad and enjoy!

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