Ingredients

2 1/4 ounces all-purpose flour (about 1/2 cup)

1 1/4 teaspoons salt-free Creole seasoning, 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; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.

3. Combine mayonnaise, remaining Creole seasoning, Worcestershire, and hot sauce in a small bowl; stir with a whisk. Serve Creole mayonnaise with shrimp.

Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.

Serves 4

Borrowed from Cooking Light, July 2011