Fried Favorites

Cakes, Cookies and Chocolate are not my thing. I taste them if they are offered and sometimes indulge in full servings if I am in the mood, but I don't seek them out. I don't get sweet cravings. I don't have to keep pieces of chocolate around to satisfy frequent sugar fixes. Don't be too impressed, don't assume I have an iron will, and don't think for one second that I don't have "bad for you" cravings. I do! They are just of the saltier, crunchier variety. When I am eating healthy and want to divert from that course/cheat, I always want fried food. That is my ultimate weakness!

Because of this I am always excited when recipes like these appear in my favorite publication, Cooking Light. It gives me a way to indulge without complete guilt - and I love it! This recipe was very delicious. I wasn't as excited about the mayo based dipping sauce (another thing I am not a big fan of is mayo) as my husband, but it was very good and the perfect compliment to the crunchy shrimp.

Pan-Fried Shrimp with Creole Mayo
Adapted from Cooking Light July 2011

Ingredients

2 1/4 ounces all-purpose flour (about 1/2 cup)
1 1/4 teaspoons Creole seasoning (such as Emeril's Essence), divided
1/8 teaspoon salt
1/4 cup fat-free milk
3/4 cup dry breadcrumbs
1 1/2 pounds peeled and deveined large shrimp
3 tablespoons olive oil, divided
2 tablespoons canola mayonnaise
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce

Preparation

1. Combine flour, 1 teaspoon Creole seasoning, and salt in a shallow dish.

Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs;

shake off excess breading.

2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of shrimp;