Crispy broiled shrimp with tangy cocktail sauce

6 Servings

Ingredients

Quantity Ingredient
1 pounds Medium Shrimp (About 24 Shrimp); Peeled And Deveined
¼ cup Cornstarch
1 tablespoon Water
2 larges Egg Whites
1½ cup Reduced Fat Round Buttery Crackers; Finely Crushed
1 teaspoon Paprika
¼ teaspoon Ground White Pepper
Cooking Spray
Lemon Wedges

Directions

TANGY COCKTAIL SAUCE

Combine shrimp and cornstarch in a zip-top plastic bag and shake to coat.

Combine water and egg whites in a bowl; beat with a whisk until foamy.

Combine crumbs, paprika, salt, and pepper. Dip shrimp in egg white mixture; dredge in crumb mixture. Place on baking sheet coated with cooking spray; lightly coat shrimp with cooking spray. Preheat broiler. Broil 5 minutes or until shrimp are done, turning once. Serve with Tangy Cocktail Sauce and lemon wedges.

NOTES : Tangy Cocktail Sauce - ½ cup no-salt added tomato sauce, 2 T minced fresh chives, 2 T chili sauce, 1 T fresh lemon juice, 2 tsp prepared horseradish, 6 drops hot sauce Combine all ingredients in a small bowl; cover and chill at least 1 hour.

Recipe by: Cooking Light, J/F 98, pg. 153 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998

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